MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Caramelized Onion & Apple-Stuffed Chicken Breasts
Categories: Poultry, Fruits, Vegetables, Herbs, Cheese
Yield: 6 Servings
1 tb Butter
1 lg Sweet onion; halved, thin
- sliced
1 c Peeled, thin sliced cooking
- apple
1/4 c Crumbled blue cheese or
- shredded white cheddar
- cheese
1 ts Snipped fresh thyme
6 Skinned, boned chicken
- breast halves
Salt & ground black pepper
1 tb Honey
1 ts Cider vinegar
FOR FILLING; in a large skillet melt butter over
medium-low heat. Add onion. Cook, covered, for 13 to 15
minutes or until tender, stirring occasionally. Add apple.
Cook, uncovered, over medium-high heat for 3 to 5 minutes
or until golden, stirring frequently. Stir in cheese and
thyme. Spread in a shallow baking pan to cool quickly.
Using a sharp knife, cut a pocket in each chicken breast
half by cutting horizontally through the thickest portion
to, but not through, the opposite side. Spoon filling into
pockets. Sprinkle chicken with salt and pepper. Secure
openings with wooden toothpicks.
Place stuffed chicken breasts on a foil-lined baking sheet
and freeze about 1 hour or until firm. Layer frozen
chicken between sheets of waxed paper in a freezer
container; seal and freeze for up to 1 month.
TO SERVE: thaw in a single layer in the refrigerator
overnight. In a small bowl combine honey and vinegar; set
aside.
Heat a greased grill pan over medium heat. Add chicken;
cook for 20 to 24 minutes or until chicken is done (165
degrees F), turning once halfway through cooking and
brushing with honey mixture for the last 2 minutes of
cooking.
BROILING DIRECTIONS: Preheat broiler. Place chicken on the
unheated rack of a broiler pan. Broil 4 to 5 inches from
the heat for 20 to 24 minutes or until chicken is done,
turning once halfway through broiling and brushing with
honey mixture for the last 2 minutes of broiling.
Makes: 6 servings
Better Homes & Gardens | August 2016
MM Format by Dave Drum - 12 August 2016
Uncle Dirty Dave's Archives
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... In the 50's sea weed wasn't a food.
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