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Main dishes

Louisiana Baked Stuffed Chicken Breasts

photo by:kraft
Stuffed with a tasty chopped pecan and celery filling, these Louisiana-style baked chicken breasts are topped with a sweet and savory sauce.
35 min
1 hr 20 min
8 servings

What You Need

cup   butter or margarine
cup  chopped PLANTERS Pecans
cup  chopped celery
 saltine crackers, coarsely crushed
small  Granny Smith apple, peeled, chopped
cup  finely chopped dried apricots
Tbsp.  chopped green onions
tsp.  ground black pepper
tsp.  dried thyme leaves
small   boneless skinless chicken breasts (2 lb.), pounded to 1/4-inch thickness
cup  apricot preserves
cup  orange juice
Tbsp.  cider vinegar

Make It

HEAT oven to 350°F.

MELT butter in large skillet on medium-high heat. Add nuts and celery; cook 2 to 3 min. or until celery is crisp-tender, stirring occasionally. Remove from heat. Stir in cracker crumbs, apples, apricots, onions, pepper and thyme.

PLACE chicken, smooth sides down, on work surface; top each with 1/3 cup nut mixture. Roll up, starting at one short end of each; secure with wooden toothpicks. Spread any remaining nut mixture onto bottom of 13x9-inch pan sprayed with cooking spray; top with chicken. Cover.

BAKE 30 min. (Chicken will not be done.) Meanwhile, mix preserves, orange juice and vinegar until blended. Reserve 1/2 cup preserves mixture; spoon remaining over chicken. Bake 15 min. or until chicken is done.

HEAT broiler. Broil chicken, 6 inches from heat, 3 to 5 min. or until golden brown. Discard toothpicks from chicken. Serve chicken topped with reserved preserves mixture.

Kraft Kitchens Tips

Serving Suggestion
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
How to Cut Dried Fruit
When chopping dried fruit, such as apricots, dates or prunes, keep it from sticking to the knife by lightly spraying the knife blade with cooking spray before using it to chop the fruit.
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