Stuffed Chicken Breasts

Prep Time20 Minutes

Cook Time70 Minutes

Calories per seving 332

Fat 14g

Cholesterol 73mg

Sodium 221mg

Carbohydrates 26g

Fiber 4g

Sugar 12.5g

Protein 28g

Herb Butter
2 Tbsp butter, melted
1 clove garlic, minced
1 Tbsp chopped fresh parsley
Stuffed Chicken Breasts
3/4 cup herb seasoned croutons
1/3 cup chicken stock
1 Tbsp butter
1 cup peeled, cored and chopped Granny Smith apple
1/3 cup chopped onion
1 tsp chopped fresh rosemary
1/3 cup chopped walnuts
12 Sunsweet^® Pitted Prunes, chopped
4 boneless skinless chicken breasts
1/2 tsp each: salt and freshly ground pepper

Herb Butter
Stir butter with garlic and parsley; set aside.

Stuffed Chicken Breasts
Preheat oven to 375°F. Grease a 7x11 inch baking dish. Place croutons in a medium bowl and pour stock over top; let stand for 5 minutes. Melt butter in a skillet set over medium heat. Add apple, onion and rosemary. Cook, stirring, for 10 minutes or until tender. Add to crouton mixture. Stir in walnuts and prunes. Slice each chicken breast in half through center, keeping the edge intact so it opens like a book. Season all over with salt and pepper. Stuff each evenly with crouton mixture and fold to close. Place in prepared baking dish. Brush herb butter over chicken breasts. Bake for 1 hour or until juices run clear when chicken is pierced and internal temperature reaches 165°F.