INGREDIENTS

  • 1 (32ounce)container chicken broth
  • 4 tablespoons butter , divided
  • 1 large green apple , peeled, cored and chopped
  • 3/4 cup celery , chopped
  • 3/4 cup onions , chopped
  • 1/3 cup fresh apple cider
  • 6 cups French bread, lightly toasted and cubed
  • 3 tablespoons pure maple syrup , divided
  • 1 tablespoon fresh sage , chopped and divided
  • 1 tablespoon fresh thyme , chopped and divided
  • 1 tablespoon fresh rosemary , chopped and divided
  • 4 boneless skinless chicken breasts
  • sea salt & freshly ground black pepper

DIRECTIONS

  1. Boil stock in a medium saucepan until reduced to 2 cups; set aside. Preheat oven to 375F and spray a 13-by-9-inch shallow casserole dish with nonstick cooking spray. Melt 3 tablespoons butter in a medium skillet. Add apple, celery and onion; saute for 10 minutes to soften. Stir together 1 cup reduced stock and cider; drizzle over bread cubes. Add cooked produce, 1 tablespoons syrup and 1 tablespoons herbs; toss lightly to mix.
  2. Meanwhile, cover chicken with plastic wrap and pound with a meat mallet until 1/4-inch thick. Season to taste with salt and pepper.
  3. Spread about 1/2 cup stuffing mixture onto each chicken breast and roll up tightly; secure with kitchen string. Brown chicken on both sides in remaining 1 tablespoons butter; place in prepared dish and surround with stuffing. Top with remaining 1 tablespoons syrup and 1 tablespoons herbs. Bake for 30 to 35 minutes or until chicken reaches 165F on a meat thermometer.