Apple-Bacon Stuffed Chicken Breasts

The mix of the cranberry and apples makes this chicken breast out of this world.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  slices bacon, diced
• 1⁄2 cup  peeled chopped granny smith apple
• 1⁄2 cup dried cranberries, divided
• 1  tablespoon  fine dry breadcrumb
• 1⁄2 teaspoon poultry seasoning
• 1⁄2 teaspoon ground cinnamon
• 4  boneless skinless chicken breast halves
• 2  tablespoons butter or 2  tablespoons margarine
• 1  cup  apple juice
• 2  tablespoons apple brandy or 2  tablespoons  apple juice
• 1⁄4 teaspoon salt
• 2  teaspoons cornstarch
• 1  tablespoon water
• 1⁄4 cup  coarsely chopped pecans
• 2  tablespoons  chopped fresh parsley

Directions

1. Cook bacon in a large skillet over medium heat until crisp; remove bacon, reserving 1 tablespoon drippings in skillet.
2. Sauté chopped apple in reserved drippings over medium-high heat 4 minutes. Remove from heat; stir in bacon, 1/4 cup cranberries, and next 3 ingredients.
3. Cut a 3 1/2-inch-long horizontal slit through the thickest portion of each chicken breast, cutting to, but not through, other side, forming a pocket. Stuff apple mixture evenly into each pocket. Wipe skillet clean.
4. Melt butter in skillet over medium heat. Add chicken, and cook 8 to 10 minutes on each side or until done. Remove chicken, and keep warm.
5. Add remaining 1/4 cup cranberries, apple juice, apple brandy, and salt to skillet. Stir together cornstarch and 1 tablespoon water until smooth; stir into juice mixture, and cook, stirring constantly, 1 minute or until thickened. Spoon over chicken, and sprinkle with pecans and parsley.