BAKED CHICKEN ON PECAN STUFFING

Baked Chicken on Pecan Stuffing image

As we are now only two I find that a couple of chicken breasts is much better than a whole chicken and dealing with all the leftovers. Since I'm diabetic I use apple juice in place of apple jelly and it still tastes very good, also, I cook the veggie's in some chicken stock instead of butter..

Provided by Annacia

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 small onion, chopped
2 celery ribs, chopped
1 apple, peeled, cored and diced
3 tablespoons butter
1 teaspoon salt
1/2 teaspoon dried sage
1/8 teaspoon dried sage
1/2 teaspoon pepper
3/4 lb stale Italian bread, cubed
3/4 cup chicken broth
1 egg, lightly beaten
2/3 cup chopped pecans
1/2 cup raisins
4 chicken breast halves
1/4 cup apple jelly
1/8 teaspoon ground cinnamon

Steps:

Cook onion, celery, apple in butter in skillet 5 minutes. Add 1/2 teaspoon each salt, sage, pepper. Mix in bowl with bread. Drizzle with chicken broth, egg. Stir in 1/2 cup nuts, raisins. Spread in 13 x 9 x 2-inch pan. Top with chicken and sprinkle with remaining salt.
Bake in 400 degree F oven 30 minutes. Melt jelly, remaining sage, cinnamon in saucepan; brush on chicken. Top with remaining nuts. Bake 15 more minutes.

Nutrition Facts : Calories 722.3, Fat 33.1, SaturatedFat 9.8, Cholesterol 122.2, Sodium 1371.4, Carbohydrate 81.8, Fiber 6.5, Sugar 27.9, Protein 27.9

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