Go Back
Apple Raisin Stuffed Chicken Breast
Course: Main Course
Cuisine: American
Author: Kimberly Hirsch
  • 1 can Chicken Broth 13 3/4 oz
  • 1/3 cup Butter
  • 1 cup Herb seasoned stuffing mix
  • 1/3 cup Hirsch Apples Chopped
  • 1/4 cup Raisins Chopped
  • 4 Chicken Breast, boneless, skinless Pound flat
  • 3 tbsp Flour
  • 1 tsp Tarragon Dried
  1. Over medium high heat, in saucepan, heat 1/3 cup chicken broth and 2 tablespoons butter until butter melts. Stir in stuffing mix, Hirsch's apples and raisins.  Mix well.

  2. Divide stuffing mixture evenly among the four chicken breasts. Roll up and secure with toothpicks. In skillet, over medium high heat again, melt remaining butter. Brown chicken on all sides; remove and keep warm. In the same pan, blend flour and tarragon, then gradually add the rest of the broth, stirring constantly until thick and boiling. Return chicken to pan, reduce heat.

  3. Cover and simmer 20 minutes. Delightful with asparagus and salad!