Chicken Breasts Autumn Leaves
|Boned chicken breasts||4 , cut in half|
|Crustless bread||2 Cup (32 tbs), diced (500 Milliliters)|
|Tarragon/Thyme||1 Teaspoon (5 Milliliters)|
|Salt||1 Teaspoon (5 Milliliters)|
|Pepper||1⁄4 Teaspoon (1 Milliliter)|
|Garlic||1⁄2 Teaspoon, crushed (2 Milliliters)|
|Walnuts/Pecans||1⁄3 Cup (5.33 tbs), chopped (80 Milliliters)|
|Sultana raisins||1⁄2 Cup (8 tbs) (125 Milliliters)|
|Melted butter||3 Tablespoon (50 Milliliters)|
|Apples||2 , peeled and grated|
|Apple juice||1⁄2 Cup (8 tbs) (125 Milliliters)|
|Grated lemon rind||1|
|Soft butter||3 Tablespoon (50 Milliliters)|
€¢ Wipe the boneless chicken breasts with a cloth dipped in port wine or orange juice.
€¢ Mix all the remaining ingredients except the last
€¢ Preheat a browning dish 6 minutes at HIGH.
€¢ Rub each piece of chicken with the remaining 3 tablespoons (50 mL) soft butter.
€¢ Without removing the browning dish from the oven, place the rolls in it. Microwave at HIGH 8 minutes, lurn rolls over.
€¢ Microwave at MEDIUM-HIGH 6 to 7 minutes. Let stand 5 minutes.
€¢ Set rolls on a hot platter.