Tuesday, October 5, 2010

Apple-Stuffed Chicken Breasts

Tart apples and sweet apricot preserves jazz up these chicken breasts.

Prep time: 15 minutes
Bake time: 45 minutes
Yield: 4 servings

  • 3 teaspoons butter, divided
  • 1/4 cup finely diced onion
  • 1 (Granny Smith) apple, peeled and grated (about 2/3 cup)
  • 1 tablespoon apricot preserves
  • 1/4 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 2 bone-in full chicken breasts
How to make:
  1. Heat oven to 375 degrees F. In saucepan, melt 2 teaspoons butter over high heat. Stir in onion and cook 3 minutes. Stir in apple, apricot preserves, salt, and cinnamon. Cook 2 minutes, stirring frequently. Cool 5 minutes.
  2. Peel skin off chicken breast, leaving it attached at wing joint. Place half of apple mixture on each breast; fold skin back over filling and secure with toothpick. Melt remaining 1 teaspoon butter and brush over tops of chicken breasts. Place in baking pan, and bake 45 minutes.
  3. Let chicken rest 10 minutes. Peel breast meat away from bone and slice.
Nutrition per serving: 414 calories, 55 g protein, 17 g fat, 7 g carbohydrate, 31 mg calcium, 1 g fiber.

Patwork Pie

Let your child help you cut the patch-work pieces of dough for these savory pies while you make the filling.

Prep time: 12 minutes
Bake time: 30 minutes
Yield: 8 servings

  • 3 tablespoons butter
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon each pepper and thyme
  • Pinch nutmed
  • 2 cups chicken broth
  • 1/2 cup half-and-half
  • 1 package (1 lb.) frozen Italian style mixed vegetables, defrosted
  • 2 1/2 cups cubed cooked chicken
  • 1/2 (15 oz.) package refrigerated piecrust (1 crust)
How to make:
  1. Heat oven to 400 degrees F. In a large saucepot, melt butter over medium-high heat. Stir in flour, pepper, thyme, and nutmeg. Cook, stirring, for 3 minutes. Whisk in chicken broth and half-and-half. Bring to a boil, and cook over medium-high heat, whisking constantly for 3 minutes. Stir in mixed vegetables and chicken. Divided mixture among 8 one-cup baking dishes, or spoon into 2-quart baking dish.
  2. Unfold pie crust; use fluted pastry wheel or pizza cutter to cut pastry into randomly shaped pieces. Place pieces over top of filling, overlapping edges to create a patchwork pattern. Bake 30 minutes, or until pastry is golden brown.
Nutrition per serving: 272 calories, 10 g protein, 15 g fat, 21 g carbohydrate, 23 mg calcium, 2 g fiber.