Cornbread stuffing mix eases the prep for this recipe.
- 2 cups chicken broth
- 4 tablespoons butter
- 1 cup cornbread stuffing mix
- 1/3 cup Granny Smith apples
- 1/4 cup red currants
- 4 boneless
- 2 tablespoons all-purpose flour
- 1 teaspoon tarragon
Recipe by Hungry Bee Catering.
In a saucepan, over medium-high heat, add 1/3 cup chicken broth and 2 tablespoons butter until butter melts.
Stir in stuffing mix, apple, and currants. With meat mallet or rolling pin, pound chicken breasts to about 1/4-inch in thickness with the skin side down. Place 1/4 of stuffing mixture on each breast half; roll, to enclose the stuffing. Secure with toothpicks or butcher’s twine.
In a skillet, over medium-high heat, melt remaining butter. Brown chicken on all sides; remove and place on wire rack. Mix flour and tarragon into butter in the skillet. Gradually add remaining broth, stirring constantly until mixture thickens and boils.
Place chicken in oven at 325 degrees for 20 minutes or until chicken is cooked through to an internal temperature of 165 degrees.