Prep 15 mins
Cook 1 hr 10 mins
From "The Good Carb Cookbook". Looks like a great comfort dish that is still healthy. Posting for safe-keeping.
- 4 (6 ounce) skinless chicken breast halves, with bone
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- butter-flavored cooking spray
- 4 slices firm whole wheat bread or 4 slices multigrain bread or 4 slices sourdough bread
- 1⁄4 cup finely chopped onion
- 1⁄4 cup finely chopped celery (include the leaves)
- 1 cup Granny Smith apples or 1 medium Granny Smith apples, chopped and peeled
- 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon dried sage
- 6 tablespoons chicken broth
- Rinse chicken with cool water and pat dry with paper towels. Lightly sprinkle both sides with the salt and pepper and set aside.
- Tear the bread into pieces, put in blender or food processor and process into coarse crumbs. Set aside.
- Coat a large nonstick skillet with cooking spray. Add the onion, celery, apple, thyme, sage, and 2T of the chicken broth. Place skillet over medium heat, cover, cook, stirring occasionally for about 2 minutes or until the vegetables and apples start to soften. Remove the skillet from the heat and toss in the bread crumbs.
- Tossing gently, add enough of the remaining broth to make a moist (but not wet) stuffing that holds together. Set the stuffing aside.
- Preheat oven to 350 degrees. Coat a 9x13 inch pan with nonstick cooking spray and lay the chicken in the pan with the bone side up. Mound a quarter of the stuffing into the depression of the breastbone of each piece of chicken. Spray the tops of the stuffing lightly with the cooking spray.
- Cover the pan with aluminum foil and bake at 350 degrees for 40 minutes. Remove the foil and bake for 20 additional minutes or until the chicken is tender, the juices run clear, and the stuffing is lightly browned. Serve hot.