 This recipe for Pumpkin Walnut
Stuffed Chicken Breasts was submitted by Linda Kay Drysdale,
Riverview, MI.
Pumpkin
Walnut Stuffed Chicken Breasts
- 4 chicken breast halves,
boneless, with skin
1/2 cup canned pumpkin
1/4 cup Italian seasoned bread crumbs
1/4 cup raisins
3/4 cup coarsely chopped walnuts - divided use
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup apple butter
2/3 cup fat-free bottled Italian dressing
- Gently pound chicken breasts
to even thickness.
- In small bowl, mix together
pumpkin, bread crumbs, raisins, 1/4 cup of the walnuts, salt
and pepper. With skin side of chicken down, place 1/4 of the
mixture in center of each breast half. Wrap chicken around mixture
and fasten with wooden pick. Arrange chicken in shallow baking
pan, seam side down, skin up.
- In small dish, mix together
apple butter and Italian dressing; pour over chicken.
- Place in 350°F
(175°C) oven and bake about 50 minutes, basting frequently
with pan juices, until fork can be inserted in chicken with ease.
- Garnish with remaining
1/2 cup walnuts.
Makes 4 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
loading
|
