Recipe: Chicken with Pecan Stuffing and Peach Glaze (casserole using chicken breasts)

CHICKEN WITH PECAN STUFFING AND PEACH GLAZE

4 boneless skinless chicken breasts
FOR THE GLAZE:
1/2 cup peach jam
2 tablespoons red wine vinegar
2 tablespoons butter

FOR THE STUFFING:
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup butter
3 cups herb-seasoned stuffing
1/4 cup pecan halves -- toasted
1/2 cup dried cranberries
1 1/4 cups chicken broth

FOR THE GLAZE:
For glaze, combine jam, vinegar, and butter in small saucepan. Bring to a boll over medium heat; boil 1 minute or until glaze thickens. Cool.

FOR THE STUFFING:
Heat oven to 375 degrees F.

Cook celery and onion in butter in a small skillet.

Combine onion mixture with stuffing, pecans, cranberries, and chicken broth. Stir until broth is absorbed.

Place stuffing in lightly greased 3-quart casserole dish. Arrange chicken over stuffing, brush with glaze, and cover.

Bake 20 minutes. Remove cover and brush chicken generously with glaze. Bake 15 to 20 minutes longer or until chicken juices run clear, basting once or twice.

Makes 4 servings.
Source: All That Jam by Hollee Eckman and Heather Higgins