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A mixture of dried apricots, raisins, mushrooms, tomatoes and spinach is the surprise filling.

Surprise Stuffed Chicken Breasts with Tangy Sauce

The Sauce:

1 tablespoon butter

3/4 cup finely chopped white onion

1/4 cup sugar

1/4 cup cider vinegar

2 1/2 cups chicken broth

1 1/2 cups beef broth

 

The Chicken:

1/2 cup dried apricots, sliced

1/4 cup raisins

6 tablespoons butter

6 mushrooms, chopped

1 cup chopped, seeded, peeled tomatoes

1 10-ounce package ready-to-use fresh spinach

6 boneless chicken breast halves with skin

Salt & freshly ground pepper to taste

Kitchen string

Directions for sauce:

1. Melt butter in heavy medium saucepan over medium-low heat. Add onions; sauté until beginning to brown, about 10 minutes.
2. Add sugar. Sauté until onion is golden brown, about 10 minutes. Increase heat to medium-high. Add vinegar; boil 2 minutes. Add both broths; boil until liquid is reduced to 1 1/2 cups, about 25 minutes.

Directions for chicken:

1. Soak dried fruit in hot water to cover for 15 minutes. Drain.
2. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add mushrooms and sauté until tender, about 4 minutes. Add tomatoes and sauté until almost all liquid evaporates, about 4 minutes. Stir in fruit and sauté 2 minutes. Season with salt and pepper.
3. Steam spinach until just wilted, about 2 minutes. Cool.
4. Using sharp knife, cut horizontal slit 3/4 of the way through each chicken breast. Open and sprinkle with salt and pepper. Place thin layer of spinach over half of each breast. Top spinach with 2 tablespoons fruit mixture. Close breasts over filling. Tie with kitchen string.
5. Preheat oven to 425*F (220*C).
6. Melt 1 tablespoon butter in large skillet over medium-high heat. Sprinkle chicken with salt and pepper; brown in skillet, about 4 minutes per side. Transfer to baking sheet. Bake until chicken is cooked through, about 15 minutes.
7. Bring sauce to simmer. Remove from heat. Gradually add 4 tablespoons butter, whisking just until melted. Remove string from chicken. Cut each breast crosswise into 5 slices. Serve with the sauce.

Makes 6 servings.