Fruit and Nut Stuffed Chicken Breasts
|Butter||1⁄4 Cup (4 tbs) (1 1/2 Sticks Divided)|
|Diced apple||1 Cup (16 tbs)|
|Chopped nuts||1⁄2 Cup (8 tbs)|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Canned crushed pineapple||4 Ounce|
|Soft bread crumbs||1 Cup (16 tbs) (Toasted)|
|Salt||1 Teaspoon (Divided)|
|Ground cloves||1⁄4 Teaspoon|
|Chicken breasts||6 (Boned)|
Melt 1/2 cup (1 stick) butter in skillet; saute diced apple and chopped nuts 10 minutes.
Remove from heat.
Add raisins, 1/2 cup drained crushed pineapple (reserve remaining pine- apple), toasted bread crumbs, 1/2 teaspoon salt, cinnamon, nutmeg, ginger and cloves.
Sprinkle inside of chicken breasts with 1/2 teaspoon salt.
Place 1/3 cup stuffing on inside of each breast; fold the sides over, and fasten with skewers or string.
Place remaining 1/4 cup butter in 9 x 13 inch baking pan lined with foil; place in moderate oven (375°P) until melted, about 5 minutes.
Place breasts top-side down in melted butter; return pan to oven and bake chicken 25 min- utes.
Turn chicken over and bake 20 minutes more.
Serve with Fruit Sauce.