New England harvest stuffed chicken

New England harvest stuffed chicken

Recipe from Chef Michael Solin of Springfield, Mass.

Prep Time:Prep 15 min
Total Time: 45 Min 

4- 6oz boneless chicken breast (pounded)
8 oz softened cream cheese
1/4 cup small diced granny smith apple
1/4 cup craisins
1/4 cup chopped walnuts
1/4 cup chopped chives
1-T worstershire sauce
2-t salt
2-t pepper

1.  Take the cream cheese, apple, craisins, walnuts, chives, worstershire sauce, 1-t salt and 1-t pepper and mix until combined (do not over mix).

2. Put the chicken skin side down on a cookie sheet, divide mixture into 6 even portions and place in the center of the chicken. With your hands, tuck the chicken around the mixture and flip over.

3. Arrange all 6 stuffed chickens on a cookie sheet skin side up. Mix the remaining EVOO, salt and pepper and brush the tops of the chicken. Bake at 400 degrees until the internal temperature reaches 165 degrees. serve with your favorite potato or grain and vegetable such as broccoli rabe, broccolini or asparagus and enjoy.

Servings: 4
Comments: This dish is a house favorite at the resteraunt I run. Enjoy!!

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