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Roast Chicken Breasts with Apple Onion Stuffing

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Servings: Serves 2 to 16

Cook Time: 35 minutes

Prep Time: 20 minutes


Roast Chicken Breasts with Apple Onion Stuffing
11/2 teaspoon Extra virgin olive oil
1/2 each Medium onion, chopped
1/8 teaspoon Salt
1/16 teaspoon Black pepper, freshly ground
21/4 teaspoon Fresh rosemary, chopped
1 tablespoon Chopped fresh sage
1 tablespoon Fresh parsley, chopped
1 each Medium apples, peeled, cored and chopped
1 1/2 teaspoon Butter, unsalted
6 tablespoon Bread crumbs, plain, dry
6 tablespoon Canned chicken broth
2 each chicken breast, on the bone


1. In a large skillet, heat the first amount of oil over low heat. Add the onion, salt, pepper, and half the rosemary, sage, and parsley. Cook, stirring occasionally, for 6 minutes. Add the apples (Cortland or Macintosh) and butter. Cook another 5 minutes. Remove from heat and let cool slightly.
2. Stir in the bread crumbs, remaining herbs, and chicken broth until the stuffing is moist and holds together. Stuffing can be made several hours ahead of time; cover and refrigerate.
3. Preheat the oven to 425 degrees F.
4. With a sharp knife, cut each chicken breast almost in half horizontally so that it opens like a book the meat should be held together on one long side. Season the inside of the breasts with salt and pepper. Divide the stuffing among the chicken breasts and cover with the top flap, pressing gently to adhere.
5. Place any remaining stuffing in a roaster or ovenproof skillet. Place the chicken on top or directly in the pan if there's no extra stuffing. Drizzle the top with the remaining olive oil and place the pan on the middle shelf to roast for 35 minutes. The chicken should be golden brown and cooked through to a temperature of 170 degrees F. Serve immediately.
Source: Hannaford fresh Magazine, September - October 2006

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 2 to 16
Base Nutrients
Calories 339 kcal (16%)
Calories from Fat 198 kcal (0%)
Total Fat 22 g (33%)
Saturated Fat 13 g (65%)
Cholesterol 61 mg (20%)
Sodium 419 mg (17%)
Total Carbohydrates 39 g (13%)
Dietary Fiber 10 g (40%)
Protein 30 g (50%)
Vitamin A 401 IU (8%)
Vitamin C 16 mg (26%)
Calcium 92 mg (1%)
Iron 12 mg (20%)

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