Stuffed Chicken


Stuffing: 1-2 T of butter

1 chopped green (granny smith) apple

1 white onion

1.5 t brown sugar

1 T parsley (fresh, chopped)

1 T rosemary (fresh, chopped)

Chicken: You can use split and pounded boneless, skinless chicken breasts or thighs

Instructions:  Stuffing – put the butter in a sautee pan, when hot add the apple, onion and brown sugar and let the onions become translucent.  The brown sugar will help them carmelize.  Add parsley and rosemary and stir.  Toast 2 pieces of bread toasted (well) and chop into little cubes, add them to the mixture, and set aside to cool.

Pound out the chicken, stuff, secure with a tooth pick, and fry in oil 4-5 minutes per side.

From Sandra’s Money saving meals


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