Cape Cod Chicken
6 boneless, skinless chicken breasts
1/2 C. butter
1/2 C. diced onion
1/2 C. diced celery
1/2 C. cranberries
1 diced apple
1/4 C. cranberry juice
1/4 C. apple juice
1/4 C. powdered sugar
1 lb. day old bread diced
Melt the butter in a saucepan. Add celery, onions and cranberries until tender. Do not brown. Add the apple, juices and sugar. Toss with the bread crumbs. Cool before stuffing chicken.
Flatten the chicken breasts with a pounder, so that they can be rolled. Divide the stuffing among the 6 breasts. Roll up to form a package. Roll in the bread crumbs.
Bake at 350° F. for about 20-25 minutes until golden brown.
Serve with Cranberry Walnut Chutney.
This recipe comes form Allie’s American Grill, at the Burlington Marriot in Massachusetts. Chef, Paul Egan