Delicious, and so good for you!
Stuffed Chicken Breasts with Apple-Thyme Sauce
6 boneless chicken breast halves
2 T olive oi
l4 cloves garlic, minced
1 10 oz package frozen chopped spinach, thawed and drained well
2/3 c dried currants or raisins
1/3 c pine nuts, toasted
1 1/3 c reduced-sodium chicken broth
1/2 c apple juice or cider
4 t cornstarch
1 T snipped fresh thyme or
3/4 t dried thyme, crushed
1 T butter
1. Place chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken to 1/4 inch thickness. Remove plastic wrap. Sprinkle lightly with salt and pepper; set aside. Repeat with remaining chicken.
2. In a medium skillet heat 2 t olive oil over medium heat; add garlic. Cook and stir 30 seconds or until golden brown. Remove from heat. Stir in spinach, 1/3 c currants, and half of the pine nuts. Season lightly with salt and pepper.
3. Divide spinach mixture among chicken breasts. Fold in the bottoms and sides; roll up, pressing edges to seal.
4. Place chicken roll-ups, seam sides down, in a greased 3-quart rectangular baking dish. Brush with remaining olive oil. Sprinkle with additional pepper. Bake, uncovered in 375 oven about 25 minutes or until no longer pink and juices run clear.
5. For sauce, in a saucepan gradually stir chicken broth and apple juice into cornstarch. Add remaining 1/3 c currants and dried thyme. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in remaining pine nuts, butter, and fresh thyme.
6. To serve, diagonally slice each chicken breast into 1/2 inch slices. Arrange slices on serving plates; drizzle with a little sauce. Pass the remaining sauce.
Contributed by Becki Cutler
Stuffed Chicken Breasts with Apple-Thyme Sauce
6 boneless chicken breast halves
2 T olive oi
l4 cloves garlic, minced
1 10 oz package frozen chopped spinach, thawed and drained well
2/3 c dried currants or raisins
1/3 c pine nuts, toasted
1 1/3 c reduced-sodium chicken broth
1/2 c apple juice or cider
4 t cornstarch
1 T snipped fresh thyme or
3/4 t dried thyme, crushed
1 T butter
1. Place chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken to 1/4 inch thickness. Remove plastic wrap. Sprinkle lightly with salt and pepper; set aside. Repeat with remaining chicken.
2. In a medium skillet heat 2 t olive oil over medium heat; add garlic. Cook and stir 30 seconds or until golden brown. Remove from heat. Stir in spinach, 1/3 c currants, and half of the pine nuts. Season lightly with salt and pepper.
3. Divide spinach mixture among chicken breasts. Fold in the bottoms and sides; roll up, pressing edges to seal.
4. Place chicken roll-ups, seam sides down, in a greased 3-quart rectangular baking dish. Brush with remaining olive oil. Sprinkle with additional pepper. Bake, uncovered in 375 oven about 25 minutes or until no longer pink and juices run clear.
5. For sauce, in a saucepan gradually stir chicken broth and apple juice into cornstarch. Add remaining 1/3 c currants and dried thyme. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in remaining pine nuts, butter, and fresh thyme.
6. To serve, diagonally slice each chicken breast into 1/2 inch slices. Arrange slices on serving plates; drizzle with a little sauce. Pass the remaining sauce.
Contributed by Becki Cutler
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