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