Recipe from: Shae Johnson
I found this recipe from Taste of Home and made it tonight for dinner. It was SO DELICIOUS! I love the combination of the chicken, bacon and the apple and the hint of the chipotle peppers. Also, the sauce that goes on the top was just the right touch! It only makes 2 servings, so double or triple the recipe accordingly.
2 bacon strips, diced
1 small tart apple, peeled and coarsely chopped
2 tablespoons dried minced onion
2 tablespoons unsweetened applesauce
1/2 to 1 teaspoon chipotle peppers in adobo sauce, chopped
2 boneless skinless chicken breast halves (6 ounces each)
2 teaspoons Crisco® Pure Olive Oil
1 teaspoon all-purpose flour
1/2 cup unsweetened apple juice
1/4 teaspoon salt
1/8 teaspoon pepper
In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 teaspoon drippings. Saute apple in drippings until tender. Add the onion, applesauce, chipotle peppers and bacon; saute 2 minutes longer.
In a small skillet, brown chicken in oil on both sides. Cut a pocket in each chicken breast half and stuff with the apple mixture. (I held open the pocket with toothpicks as I stuffed the chicken, this made it easier, and I just cooked it in the oven that way.) Transfer to an ungreased 8-in. square baking dish. Bake, uncovered, at 425° for 12-15 minutes or until a meat thermometer reads 170°.
Meanwhile, add the flour, apple juice, salt and pepper to the skillet; stir to loosen browned bits. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over each chicken. Yield: 2 servings.
I found this recipe from Taste of Home and made it tonight for dinner. It was SO DELICIOUS! I love the combination of the chicken, bacon and the apple and the hint of the chipotle peppers. Also, the sauce that goes on the top was just the right touch! It only makes 2 servings, so double or triple the recipe accordingly.
2 bacon strips, diced
1 small tart apple, peeled and coarsely chopped
2 tablespoons dried minced onion
2 tablespoons unsweetened applesauce
1/2 to 1 teaspoon chipotle peppers in adobo sauce, chopped
2 boneless skinless chicken breast halves (6 ounces each)
2 teaspoons Crisco® Pure Olive Oil
1 teaspoon all-purpose flour
1/2 cup unsweetened apple juice
1/4 teaspoon salt
1/8 teaspoon pepper
In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 teaspoon drippings. Saute apple in drippings until tender. Add the onion, applesauce, chipotle peppers and bacon; saute 2 minutes longer.
In a small skillet, brown chicken in oil on both sides. Cut a pocket in each chicken breast half and stuff with the apple mixture. (I held open the pocket with toothpicks as I stuffed the chicken, this made it easier, and I just cooked it in the oven that way.) Transfer to an ungreased 8-in. square baking dish. Bake, uncovered, at 425° for 12-15 minutes or until a meat thermometer reads 170°.
Meanwhile, add the flour, apple juice, salt and pepper to the skillet; stir to loosen browned bits. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over each chicken. Yield: 2 servings.
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