Baked Chicken Breasts with Sage Shallot Apple Dressing

4 boneless, skinless chicken breasts (6 ounces each)
1 tablespoon butter
1/3 cup finely chopped shallots
1 cup finely chopped tart apple
2 tablespoons each chopped fresh sage and parsley
2 heaping cups dried bread cubes or croutons
salt and pepper to taste
1/2 – 2/3 cup chicken broth

Oil a baking pan.  Trim chicken of all fat; flatten meat by pounding it lightly with a flat, heavy utensil.  Place in pan.  Heat oven to 350 degrees.  Cook shallots in butter on stove top until tender, 4-5 minutes.  Stir in apples, herbs, bread cubes, salt, pepper and just enough chicken broth to make a moist stuffing.  Mound on chicken.  Bake until stuffing has browned and chicken is tender, 20-25 minutes.  Makes 4 servings.

Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition

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