Baked Chicken on Pecan Stuffing |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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As we are now only two I find that a couple of chicken breasts is much better than a whole chicken and dealing with all the leftovers. Since I'm diabetic I use apple juice in place of apple jelly and it still tastes very good, also, I cook the veggie's in some chicken stock instead of butter.. Ingredients:
1 small onion, chopped |
2 celery ribs, chopped |
1 apple, peeled, cored and diced |
3 tablespoons butter |
1 teaspoon salt |
1/2 teaspoon dried sage |
1/8 teaspoon dried sage |
1/2 teaspoon pepper |
3/4 lb stale italian bread, cubed |
3/4 cup chicken broth |
1 egg, lightly beaten |
2/3 cup chopped pecans |
1/2 cup raisins |
4 chicken breast halves |
1/4 cup apple jelly |
1/8 teaspoon ground cinnamon |
Directions:
1. Cook onion, celery, apple in butter in skillet 5 minutes. Add 1/2 teaspoon each salt, sage, pepper. Mix in bowl with bread. Drizzle with chicken broth, egg. Stir in 1/2 cup nuts, raisins. Spread in 13 x 9 x 2-inch pan. Top with chicken and sprinkle with remaining salt.
2. Bake in 400 degree F oven 30 minutes. Melt jelly, remaining sage, cinnamon in saucepan; brush on chicken. Top with remaining nuts. Bake 15 more minutes.
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