Breast Of Chicken With Apple & Mead Sauce Recipe

Name: Breast Of Chicken With Apple & Mead Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 (5 -6 ounce) boneless chicken breasts; 1/2 cup white mushroom, finely chopped; 1/2 cup fresh white breadcrumbs (see Note, page XX); 1/2 teaspoon dried tarragon; 1 tablespoon fresh flat-leaf parsley, minced; 5 tablespoons golden raisins; 5 tablespoons walnuts, chopped; 1 small granny smith apple, cored and finely chopped; salt & freshly ground black pepper; 1 cup bunratty mead; 6 tablespoons unsalted kerrygold irish butter, melted; salt & freshly ground black pepper; 1 cup homemade chicken stock or 1 cup canned low sodium chicken broth; fresh parsley sprig (to garnish)

Servings: persons

6 (5 -6 ounce) boneless chicken breasts
1/2 cup white mushroom, finely chopped
1/2 cup fresh white breadcrumbs (see Note, page XX)
1/2 teaspoon dried tarragon
1 tablespoon fresh flat-leaf parsley, minced
5 tablespoons golden raisins
5 tablespoons walnuts, chopped
1 small granny smith apple, cored and finely chopped
salt & freshly ground black pepper
1 cup bunratty mead
6 tablespoons unsalted kerrygold irish butter, melted
salt & freshly ground black pepper
1 cup homemade chicken stock or 1 cup canned low sodium chicken broth
fresh parsley sprig (to garnish)

1
Preheat the oven to 350u00b0F. Lightly grease a 2-quart casserole dish.
2
Place the chicken breasts between 2 sheets of wax paper and, with a mallet or rolling pin, pound or roll them to 1/2-inch thickness.
3
In a medium bowl, combine the mushrooms, bread crumbs, tarragon, parsley, raisins, walnuts, apples, and salt and pepper to taste.
4
Stir in 1/2 cup of the mead and 3 tablespoons of the melted butter. If necessary, add a little more butter to moisten.
5
Lay the chicken breasts on a work surface and brush the tops with some of the remaining melted butter. Season with salt and pepper to taste. Place 1 tablespoon of stuffing in the center of each breast. Fold in the sides, envelope style, and roll up. Place seam side down in the prepared dish. Brush again with the remaining melted butter and bake for 15 minutes.
6
Mix the remaining 1/2 cup mead with the chicken stock and pour over the chicken. Cook, basting 2 or 3 times, for 25 to 30 minutes, or until the chicken is no longer pink inside.
7
Remove from the oven and serve immediately with the sauce spooned over the top. Serve with apple-potato cakes, if desired, and garnish with parsley sprigs.

680

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 (5 -6 ounce) boneless chicken breasts, 1/2 cup white mushroom, finely chopped, 1/2 cup fresh white breadcrumbs (see Note, page XX), 1/2 teaspoon dried tarragon, and more.

Yes, Breast Of Chicken With Apple & Mead Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Breast Of Chicken With Apple & Mead Sauce

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