Cape Cod Chicken

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.

To assemble:

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


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