Apple, Currant, and Caraway Stuffed Chicken Breasts

Apple, Currant, and Caraway Stuffed Chicken Breasts
Photo by Dana Gallagher

Ingredients

  • ½ cup coarse fresh rye bread crumbs (with or without seeds)
  • 1 cup unfiltered apple cider
  • ¼ cup fresh flat-leaf parsley
  • 1 ½ tablespoons vegetable oil
  • 1 Granny Smith apple
  • 1 ½ celery ribs
  • ¼ teaspoon black pepper
  • + 8 more ingredients
    • 3 tablespoons dried currants
    • 2 teaspoons all-purpose flour
    • 1 medium onion
    • 6 skinless boneless chicken breast halves (2 lb)
    • 3 tablespoons unsalted butter
    • 1 teaspoon caraway seeds
    • ½ teaspoon salt
    • 1 cup chicken broth

Peel and core apple and cut into 1/4-inch dice. Melt butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté caraway seeds, stirring, 1 minute. Add onion and sauté, stirring, until softened, about 6 minutes. Add apple and celery and sauté, stirring occasionally...

View full recipe at Epicurious

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