Chestnut Stuffed Chicken Breasts
|Boiled chestnuts||1 Cup (16 tbs)|
|Currants||1⁄4 Cup (4 tbs)|
|Minced tart apple||1⁄4 Cup (4 tbs)|
|Whole chicken breasts||2 , halved, boned, and skinned|
|Apple cider||1 Cup (16 tbs)|
In a medium-size mixing bowl, combine the chestnuts, currants, apples, and nutmeg.
Flatten each piece of chicken by placing it between 2 sheets of waxed paper and pounding with a mallet or the flat side of a meat cleaver until 1/4 inch thick.
Roll one-fourth of the stuffing in each chicken piece.
Place the stuffed chicken, seam side down, in a shallow 8 X 8-inch baking dish.
Mix butter and paprika and drizzle over chicken.
Add the apple cider to the dish.
Cover tightly with foil and bake at 350° for 30 minutes.
Remove foil, baste, and bake for another 30 minutes, basting 2 or 3 more times.