BAKED CAJUN STUFFED CHICKEN BREASTS

Baked Cajun Stuffed Chicken Breasts image

Experience a little Louisiana flavor with our Baked Cajun Stuffed Chicken Breasts recipe. Our Baked Cajun Stuffed Chicken Breasts feature a delicious celery-pecan filling along with sweet and savory sauce for topping.

Provided by My Food and Family

Categories Home

Time 1h20m

Yield 8 servings

Number Of Ingredients 13

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 390, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g