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Apple Stuffed Chicken Breasts


4 Chicken breast halves; boneless, skinless
2 tablespoons Sugar
1/4 teaspoon Cinnamon
2 medium Tart apples; peel, cut in thin slices
1 cup Apple cider
1 tablespoon Cornstarch

Yield: 4 servings

Place chicken breast halves between 2 pieces of waxed paper. Pound chicken to 1/8 " thickness. Mix sugar and cinnamon. Coat apple slices with sugar mixture. Divide apples among chicken breast halves; secure with toothpicks. Cover and grill chicken 4-6 " from medium coals, 20-25 minutes, turning after 10 minutes, until done. Remove toothpicks. Mix the apple cider and cornstarch in 1 quart saucepan. Cook over medium heat until thickened and bubbly. Spoon over chicken.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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