Ingredients

The following ingredients have 4 Servings
  • 4 boneless, skinless chicken breasts
  • Coarse sea salt and ground black pepper
  • 1 cup frozen chopped spinach (, thawed and well drained **see note)
  • 1/4 cup pine nuts (toasted)
  • 3 cloves garlic (, finely minced)
  • 3 tablespoons dried currants
  • 1 1/2 cups chicken stock or broth
  • 1 cup apple juice
  • 1 apple (, cut into 1/8 inch slices)
  • 2 tablespoons cornstarch (, dissolved in 3 tablespoons water )
  • 1 tablespoon fresh thyme leaves (, chopped)
  • 1 tablespoon unsalted butter

Instruction

  • Preheat oven to 400°F degrees and coat a medium baking dish with cooking spray. Set aside.
  • Place each chicken breast between two sheets of plastic wrap or wax paper. Using a meat mallet, tenderize until the chicken breast is approximately 1/4 inch thick. Season with the salt and pepper.
  • In a small bowl, combine the spinach, pine nuts, garlic and currants. Toss well.
  • Place one chicken breast onto a cutting board or other clean work surface. Divide the spinach mixture evenly among chicken breasts. Roll up lengthwise, folding in edges, and place seam side down into a casserole dish lightly coated with cooking spray.
  • Bake, uncovered, for 25-30 minutes, or until chicken registrars to 165°F. Remove and allow to rest for 5 minutes before slicing horizontally.
  • While the chicken cooks, prepare the apple gravy. In a medium saucepan, combine the chicken broth, apple juice, cornstarch slurry, thyme and apples. Bring to a low simmer until mixture thickens and apples are slightly soft. Remove from heat and stir in the butter.
  • Slice stuffed chicken and smother with sweet apple gravy.
  • If you've tried this recipe, come back and let us know how it was in the comments or ratings.