Chicken with Apple-Raisin Stuffing
Experience a fusion of flavors with boneless chicken breasts filled with a savory stuffing of mushrooms, walnuts, and sweet golden raisins, all elevated by Granny Smith apples. Enhanced by a luscious mead sauce and finished with fresh herbs, this dish promises to impress your family and guests alike, making it perfect for any occasion.
ingredients
- 6 (5 - 6 ounce) boneless chicken breasts
- 1/2 cup white mushrooms, finely chopped
- 1/2 cup fresh white breadcrumbs
- 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 to taste
- 1 cup Bunratty mead
- 6 tablespoons unsalted Kerrygold Irish butter, melted
- 1 cup homemade chicken stock or low sodium chicken broth
- Fresh parsley sprig for garnish
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
In a mixing bowl, combine chopped mushrooms, breadcrumbs, tarragon, parsley, raisins, walnuts, and apple. Season with salt and pepper.
- 3.
Carefully slice a pocket into each chicken breast and stuff with the mushroom mixture. Secure openings with toothpicks if necessary.
- 4.
Season the outside of the chicken breasts with salt and pepper.
- 5.
Heat half of the melted butter in a large oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear until golden, about 3-4 minutes per side.
- 6.
In a separate bowl, mix the Bunratty mead with the chicken stock. Pour the mixture into the skillet around the chicken.
- 7.
Transfer the skillet to the oven and bake for 20-25 minutes or until the chicken is cooked through.
- 8.
Remove from the oven, drizzle the remaining melted butter over the chicken, and let rest for 5 minutes.
- 9.
Serve on a plate, garnished with fresh parsley sprigs, and enjoy the hearty flavors!
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