Apple Raisin Stuffed Chicken Breasts
|Canned chicken broth||13 3⁄4 Fluid Ounce (1 Can)|
|Margarine||1⁄3 Cup (5.33 tbs)|
|Herb seasoned stuffing mix||1 Cup (16 tbs)|
|Chopped apple||1⁄3 Cup (5.33 tbs)|
|Seedless raisins||1⁄4 Cup (4 tbs)|
|Boneless chicken breasts||2 Pound, split and pounded|
|All purpose flour||3 Tablespoon|
|Dried tarragon leaves||1 Teaspoon|
In saucepan, over medium-high heat, heat 1/3 cup chicken broth and 2 tablespoons margarine until margarine melts.
Stir in stuffing mix, apple and raisins.
Divide mixture evenly among 4 chicken pieces.
Roll up; secure with toothpicks.
In skillet, over medium-high heat, melt remaining margarine.
Brown chicken on all sides; remove.
Blend Hour and tarragon into margarine in skillet.
Gradually add remaining broth, stirring constantly until mixture thickens and boils.
Return chicken to skillet; reduce heat.
Cover; simmer 20 minutes or until done.
Garnish as desired.