Apple Stuffed Chicken Breasts INGREDIENTS Prep time: 30 minutes, Cook time: 45 to 50 minutes 2 cups Kitchen Basics Chicken Stock 4 tbsp. butter, divided 1 large green apple, peeled, cored and chopped 3/4 cup chopped celery 3/4 cup chopped onion 1/3 cup fresh apple cider 6 cups cubed European Style Rustic French or Potato Rosemary Bread, lightly toasted (from our Bakery) 3 tbsp. pure maple syrup, divided 1 tbsp. each: chopped fresh sage, thyme and rosemary, divided 4 R Everyday boneless, skinless chicken breasts Sea salt and freshly ground pepper to taste DIRECTIONS Boil stock in a medium saucepan until reduced to 1 cup; set aside. Preheat oven to 375°F and spray a 13-by-9-inch shallow casserole dish with nonstick cooking spray. Melt 3 tbsp. butter in a medium skillet. Add apple, celery and onion; sauté for 10 minutes to soften. Stir together reduced stock and cider; drizzle over bread cubes. Add cooked produce, 1 tbsp. syrup and 1 tbsp. herbs; toss lightly to mix. Meanwhile, cover chicken with plastic wrap and pound with a meat mallet until 1/4-inch thick. Season to taste with salt and pepper. Spread about 1/2 cup stuffing mixture onto each chicken breast and roll up tightly; secure with kitchen string. Brown chicken on both sides in remaining 1 tbsp. butter; place in prepared dish and surround with stuffing. Top with remaining 1 tbsp. syrup and 1 tbsp. herbs. Bake for 30 to 35 minutes or until chicken reaches 165°F on a meat thermometer. Makes 4 servings.