-
1
Peel and core apple and cut into 1/4-inch dice.
-
2
Melt butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then saute caraway seeds, stirring, 1 minute.
-
3
Add onion and saute, stirring, until softened, about 6 minutes.
-
4
Add apple and celery and saute, stirring occasionally, until crisp-tender, about 4 minutes.
-
5
Remove from heat and stir in remaining stuffing ingredients.
-
6
Cool stuffing completely.
-
7
Preheat oven to 425F.
-
8
Pat chicken dry and arrange, skinned sides down, on a work surface.
-
9
Remove tender (fillet strip on side where breast bone was) from each breast half if attached and reserve for another use.
-
10
Beginning at center of thicker end of breast, insert a small knife horizontally, stopping about 1 inch from opposite end.
-
11
Open incision with your fingers to create a 1-inch-wide pocket.
-
12
Pack one sixth of stuffing into each pocket.
-
13
Pat chicken dry and season with salt.
-
14
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, about 2 minutes on each side, transferring to a small roasting pan as browned (reserve skillet).
-
15
Roast chicken in middle of oven until just cooked through, 14 to 16 minutes.
-
16
While chicken is roasting, stir flour into fat remaining in skillet and cook roux over moderately low heat, stirring, 1 minute.
-
17
Whisk in cider and broth and bring to a boil, whisking, then boil, whisking occasionally, until thickened and reduced to about 1 cup, about 8 minutes.
-
18
Let chicken stand 5 minutes, then cut each breast half diagonally into thirds.
-
19
Add any juices from roasting pan and salt and pepper to taste to sauce and spoon over chicken.
