Thursday, October 14, 2010

It's Apple Season! Baked Chicken Breast with Apple Almond Stuffing

Baked Chicken Breast with Apple Almond Stuffing


  • 8 medium chicken cutlets- fingers removed, rinsed and patted dry
  • 2 cups non dairy margarine
  • 3 large onions-peeled and chopped
  • 4 stalks celery- ¼ inch slices
  • 6 medium Granny Smith apples- peeled, cored, cut into chunks
  • 2 ½ cups slivered almonds- toasted
  • 2 ½ cups unseasoned non dairy bread crumbs
  • 1 ½ teaspoons dried thyme
  • ¾ teaspoon dried marjoram
  • 1 teaspoon coarsely ground black pepper
  • ½ teaspoon white pepper
  • ½ teaspoon nutmeg
  • ¾ cup flour


1. Melt 1 ½ cups margarine in skillet over medium heat. Sauté onions and celery until onions are soft. Add apples, currants and almonds and mix thoroughly. Stir in bread crumbs and herbs. Taste. Adjust seasoning. Spoon stuffing into baking dish and set aside.

2. Preheat oven to: 350 F. Rinse skillet.

3. Mix flour with white pepper. Dredge chicken breasts in flour-pepper mixture.

4. Melt four tablespoons margarine in skillet over medium-high heat. Brown chicken on both sides. Add more margarine as necessary. Arrange chicken in a single layer on top of the stuffing. Pour remaining margarine from pan along with all the little browned bits left in the pan over the chicken. Cover with foil. Bake 10 minutes. Remove foil and bake15 minutes longer or until chicken is done. Serve hot. Cranberry sauce is a delicious accompaniment to this dish.

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