Breast of Chicken With Apple & Mead Sauce
Ready In: 1 hr 15 mins
Serves: 6
Ingredients
- 6 (5 -6 ounce) boneless chicken breasts
- 1⁄2 cup white mushroom, finely chopped
- 1⁄2 cup fresh white breadcrumbs (see Note, page XX)
- 1⁄2 teaspoon dried tarragon
- 1 tablespoon fresh flat-leaf parsley, minced
- 5 tablespoons golden raisins
- 5 tablespoons walnuts, chopped
- 1 small granny smith apple, cored and finely chopped
- salt & freshly ground black pepper
- 1 cup bunratty mead
- 6 tablespoons unsalted kerrygold irish butter, melted
- salt & freshly ground black pepper
- 1 cup homemade chicken stock or 1 cup canned low sodium chicken broth
- fresh parsley sprig (to garnish)
Directions
- Preheat the oven to 350ºF. Lightly grease a 2-quart casserole dish.
- Place the chicken breasts between 2 sheets of wax paper and, with a mallet or rolling pin, pound or roll them to 1/2-inch thickness.
- In a medium bowl, combine the mushrooms, bread crumbs, tarragon, parsley, raisins, walnuts, apples, and salt and pepper to taste.
- Stir in 1/2 cup of the mead and 3 tablespoons of the melted butter. If necessary, add a little more butter to moisten.
- Lay the chicken breasts on a work surface and brush the tops with some of the remaining melted butter. Season with salt and pepper to taste. Place 1 tablespoon of stuffing in the center of each breast. Fold in the sides, envelope style, and roll up. Place seam side down in the prepared dish. Brush again with the remaining melted butter and bake for 15 minutes.
- Mix the remaining 1/2 cup mead with the chicken stock and pour over the chicken. Cook, basting 2 or 3 times, for 25 to 30 minutes, or until the chicken is no longer pink inside.
- Remove from the oven and serve immediately with the sauce spooned over the top. Serve with apple-potato cakes, if desired, and garnish with parsley sprigs.
- Serves 6 as a main course.
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