Chicken Breasts Stuffed with Apple Butter

Chicken Breasts Stuffed with Apple Butter
  • 4 servings
  • 0:15 Preparation
  • 1:20 Cooking
  • 1:35 Total Time

Ingredients

Add all
  • stuffing

  • 1/2 cup
    (125 mL)

    softened butter

  • 1 Tbsp.
    (15 mL)

    lemon juice

  • sufficient quantity, salt and white pepper

  • 1 pinch

    tarragon

  • 2

    garlic cloves

  • 2 Tbsp.
    (30 mL)

    chopped fresh parsley

  • 1

    apple, grated

  • breading:

  • 1 cup
    (250 mL)

    flour

  • salt and white pepper to taste

  • 4

    eggs

  • 3/4 cup
    (190 mL)

    canola oil

  • 4

    chicken breasts, boneless, trimmed

  • 2 cups
    (500 mL)

    bread crumbs

  • sufficient quantity, canola oil for frying

Preparation

Mix together the stuffing ingredients; with your hands, shape into a cylinder. Refrigerate for at least 1 hour.

For the breading, season the flour. Set aside. Mix together the eggs and canola oil. Set aside. Slice the chicken breasts open in half lengthwise.

Place some of the stuffing cylinder in each chicken breast and close with a toothpick. Dredge the breasts in flour, shaking off the excess.

Dip in the egg mixture and then the bread crumbs. Repeat the previous step. Refrigerate for 20 minutes.

In a hot frying pan, brown the breasts on each side. Finish cooking in the oven at 350°F/ 180°C for 10 to 12 minutes.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007