Recipe: Stuffed Chicken Breasts (21)

CHOICES! STUFFED CHICKEN BREASTS

4 deboned, skinned, and split chicken breasts
CORDON BLUE:
1/2 c. mushroom pieces
1/2 c. chopped ham for meat and veggies
1/2 c. Swiss cheese
1 tsp. dill for herb
FLORENTINE:
Cooked, chopped spinach, press drained dry
1/2 c. chopped pimento for veggies
Omit meat
1/2 c. Cheddar cheese
1 tsp. thyme for herb
CALIFORNIA:
1/2 c. avocado
1/2 c. diced tomatoes for veggies
Omit meat
1/2 c. Monterey Jack cheese
1 tsp. sage for herb

CHOOSE ONE WAY:
Select one of the 3 above stuffings. In medium bowl, combine chopped veggies, meat, cheese, and herb. Mix well and set aside.

Pound chicken breast halves to 1/4 inch thickness. Spread stuffing mix over middle 1/3 of each piece chicken; roll each piece up. Start from narrow end, tucking in sides, envelope fashion. Secure ends with toothpicks. On wax paper, combine 1/3 cup bread crumbs and 1/3 cup grated Parmesan cheese. Roll chicken rolls in flour, then in 1/2 cup melted oleo, then in crumb mixture. Place on baking dish.

Bake, uncovered, in 400 degree oven for 45 minutes.

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CHICKEN BREASTS STUFFED WITH HAM AND MUSHROOMS
Serves 4

STUFFING:
1 tbsp. unsalted butter or margarine
1/4 c. onions
4 mushrooms, finely chopped
2 slices ham or prosciutto (1 oz.)
2 tbsp. dry bread crumbs
1 tbsp. grated Parmesan cheese
2 tbsp. chives or parsley (fresh)
1/4 tsp. salt and pepper
2 whole chicken breasts, halved

Melt butter in skillet, add onions. Saute for 1 minute. Add mushrooms, saute for 2 minutes. Place mixture in bowl and add ham, bread crumbs, cheese, chives. Mix well. Let cool to room temperature.

Preheat broiler. Set rack 7 inches from heat.

Cut a pocket in the thickest part of the chicken breast (bone side). Make pocket big enough to hold 2 tablespoons stuffing. Close with a toothpick. Place skin side up on lightly greased broiler pan.

Broil 4 or 5 minutes on each side.

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ORANGE AND SPINACH-STUFFED CHICKEN BREASTS
Serves 6

6 lg. chicken breast halves, skinned, boned
STUFFING:
3/4 c. cooked orzo (rice-shaped pasta) 1/3 to 1/2 c. uncooked orzo will yield 3/4 c. cooked orzo
1 c. frozen cut leaf spinach (from 16 oz. pkg.), thawed, drained
1 (11 oz.) can mandarin orange segments, drained, reserving liquid
1/4 c. chopped onion
1 garlic clove, crushed
1/2 tsp. salt
1/4 tsp. pepper
TARRAGON ORANGE SAUCE:
2/3 c. orange juice
2/3 c. reserved mandarin orange liquid
1 tbsp. cornstarch
2 tsp. chopped fresh tarragon or 1/2 tsp. dried tarragon leaves
1/4 tsp. salt

Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about 1/4 inch thick. Repeat with remaining chicken breast halves. In medium bowl, combine all stuffing ingredients; mix well. Place 1/2 to 1/2 cup of stuffing mixture down center third of each chicken breast. Bring ends of breasts over stuffing; fold in sides. Secure with wooden picks. Place stuffed chicken breasts, seam side down, in ungreased 12x8 inch (2 quart) baking dish.

Heat oven to 350 degrees F.

In small saucepan, combine all sauce ingredients; blend well. Bring to a boil over medium-high heat. Cook 3 to 5 minutes until sauce is thickened, stirring constantly. Pour over chicken.

Bake at 350 degrees F. for 35 to 40 minutes until chicken is fork tender and juices run clear. Garnish with additional mandarin oranges and fresh tarragon, if desired.

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CHILI AND CHEESE STUFFED-CHICKEN BREASTS
Makes 8 servings

8 chicken breasts, boned & skinned
1 c. shredded Jack cheese
1 c. shredded cheddar cheese
1 (4 oz.) can sliced black olives, drained
1 (7 oz.) can chopped green chilies
1 sm. onion, peeled & minced
Wooden toothpicks for securing bundles
1/4 c. butter or margarine, melted
1/2 lb. tortilla chips, crushed (see cook's notes)
Salsa (opt. garnish)
Sour cream (opt. garnish)

Preheat oven to 350 degrees.

Place chicken breasts between layers of plastic wrap or waxed paper. Lightly pound chicken breasts with mallet, meat pounder, or heavy pot. Try to pound chicken breasts to a uniform thickness. Set aside.

In a large bowl, stir cheeses, olives, green chilies and onion. Place approximately 1/2 cup of cheese mixture on each chicken breast; roll up and tuck under ends to completely enclose filling. Secure each breast with wooden toothpick. Dip each chicken bundle into melted margarine and roll in crushed tortilla chips to completely cover. Place chicken bundles in 8 x 12 inch baking dish. Top with additional crushed tortilla chips.

Cover with aluminum foil and bake for 35 minutes.

TO COOK IN A MICROWAVE:
Place chicken in microwave safe dish and cover with waxed paper. Microwave on high for 12 minutes. Test to make sure chicken is cooked through and no pink remains (especially those that were positioned in middle of dish). Remove toothpicks and serve. Garnish with your favorite salsa and sour cream, if desired.

Cook's Notes: To easily crush chips, place them in plastic bag and crush with rolling pin.

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BROCCOLI-STUFFED CHICKEN BREASTS (MICROWAVE)

1 (10 oz.) pkg. frozen chopped broccoli, cooked
2 green onions, minced
4 oz. (1 c.) Monterey Jack cheese, shredded
3 lg. whole chicken breasts, skinned, boned, and cut in half
3 (1 oz.) slices cooked ham, cut in half
1 c. fresh bread crumbs
1 tbsp. parsley
1/2 tsp. paprika
3 tbsp. margarine, melted
1 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1 c. milk

Drain broccoli well and put in large bowl with green onions and half the cheese and mix. Pound each chicken breast to 1/4 inch and top each with 1 piece ham and an equal amount of broccoli mixture. Carefully fold chicken in; half over broccoli filling; neatly tuck ends under.

In pie plate or on waxed paper, combine bread crumbs, parsley and paprika. Brush chicken with margarine, using about 1 tablespoon. Coat chicken with seasoned bread crumbs. In 9x13 inch baking dish, place chicken.

Cook covered loosely with waxed paper on high 100% power 10 to 12 minutes until fork-tender.

To prepare sauce, place remaining melted margarine in bowl. Add flour, salt and pepper; gradually stir in milk. Microwave on high 3 1/2 minutes or until boiling, stirring twice. Add remaining cheese, stirring until melted. Spoon sauce around chicken.

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HAWAIIAN STUFFED CHICKEN BREASTS
Makes 4 servings

2/3 c. hot water
2 tbsp. margarine
2 c. Stove Top in the canister chicken flavor stuffing mix
1 can (8 1/4 oz.) crushed pineapple in syrup
4 boneless, skinless chicken breast halves, pounded 1/4 in. thick
1 med. green pepper*, chopped
2 tbsp. brown sugar
2 tbsp. vinegar
1/4 tsp. ground ginger
*or use 1/2 red pepper and 1/2 green pepper

Heat oven to 400 degrees.

Mix hot water and margarine in bowl. Stir in stuffing mix, pepper, half the pineapple and syrup. Spoon stuffing evenly on chicken; roll tightly, secure with toothpicks. place in 9 inch square pan with any remaining stuffing in center.

Mix remaining pineapple and syrup, sugar, vinegar and ginger, spoon over chicken.

Bake for 30 minutes or until thoroughly cooked.

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HAM AND SWISS STUFFED CHICKEN BREASTS
Serves 4

2 whole chicken breasts, split, skinned and boned
4 thin slices each cooked ham and Swiss cheese
2 tbsp. vegetable oil
1 can Campbell's cream of broccoli
1/3 c. milk
1/4 c. sliced green onions
1/8 tsp. dried thyme leaves, crushed

Place a ham and cheese slice on each breast half. Roll up chicken from narrow end. Secure with toothpicks.

In skillet, in hot oil, cook chicken 10 minutes or until browned on all sides. Spoon off fat. Stir in remaining ingredients. Heat to boiling. Reduce heat to low. Cover, simmer 10 minutes or until chicken is fork tender. Garnish with chopped fresh parsley.

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STUFFED CHICKEN BREASTS
Makes 2 servings

2 lg. chicken cutlets (about 2/3 lb.)
1/4 c. chopped onion
3 tbsp. chopped green pepper
2 cloves garlic, minced
2 tbsp. butter or margarine, melted
2/3 c. herb seasoned stuffing mix
1/3 c. water
1/8 tsp. salt
1/8 tsp. pepper
2 tbsp. butter or margarine, melted
1/2 c. cream of chicken soup
4 tbsp. dry white wine
1 tbsp. herb seasoned stuffing mix
Chopped fresh parsley (optional)

1. Flatten chicken breasts to 1/4 inch thickness, set aside.

2. Saute' onion, green pepper, and garlic in 2 tablespoons butter.

3. Stir in 2/3 cup stuffing mix, water, salt and pepper.

4. Spread stuffing mixture evenly on each chicken breast, leaving 1/2 inch margin on all sides. Fold short ends of chicken over stuffing; roll up, beginning with one unfolded side. Secure with wooden picks.

5. Brown chicken in 2 tablespoons butter. Place in 9 inch pie plate.

6. Combine soup and wine; pour over chicken. Sprinkle with 1 tablespoon herb seasoned stuffing mix. Cover with aluminum foil; bake at 325 degrees for 50 minutes. Garnish, parsley.

Chicken can be frozen for later date after step 5; defrost and proceed with step 6.

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STUFFED CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE

12 (6 oz.) boneless chicken breasts, skinned and trimmed
12 thin prosciutto slices
3/4 lb. Bel Paese cheese, cut into 12 oblongs
24 asparagus spears, blanched 1 minute and trimmed to 4 inch lengths
3/4 lb. freshly grated mixed Parmesan and Romano cheese
1/2 c. minced fresh parsley
Olive oil
All purpose flour
1 lb. mushrooms, thinly sliced
3/4 c. dry Marsala
6 c. whipping cream
Salt and freshly ground pepper

Pound chicken breasts between sheets of waxed paper to thickness of 1/4 inch. Arrange chicken breasts shiny side down. Cover each with 1 prosciutto slice. Set 1 Bel Paese cheese oblong in center of each. Place 2 pieces of asparagus beside cheese. Sprinkle with about 3 tablespoons Parmesan mixture, then parsley. Roll up tightly.

Preheat oven to 350 degrees.

Heat thin layer of oil in heavy large skillet over medium heat. Dredge chicken rolls in flour, shaking off excess. Arrange seam side down in skillet and brown on both sides. Transfer to baking sheet. Pour oil over. Do not wash skillet.

Bake chicken until tender, about 15 minutes.

Meanwhile, set skillet over high heat. Add mushrooms and Marsala. Tilt pan, heat wine and ignite (have a lid ready to extinguish flames if necessary). When flames subside, boil until liquid is reduced by half. Add cream to skillet and boil until reduced to sauce-like consistency. Season with salt and pepper.

To serve, set 2 chicken rolls on each plate. Spoon Marsala sauce over.

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CHICKEN BREASTS STUFFED WITH GOAT CHEESE AND BASIL
Serves 4

4 boneless chicken breast halves, skinned
1/2 c. fresh goat cheese, about 4 oz.
2 green onions, thinly sliced
3 basil leaves, shredded or 1 tsp. dried, crumbled
1 egg, beaten to blend
1/2 c. dry bread crumbs
2 tbsp. unsalted butter, melted

Preheat oven to 350 degrees.

Pound chicken between sheets of waxed paper to 1/4" thickness. Pat chicken dry.

Combine cheese, green onions and basil in small bowl. Season with salt and pepper. Spread chicken mixture lengthwise over half of each chicken piece. Tuck short ends in. Roll chicken up, starting at one long side, into tight cylinders. Tie ends with string to serve. Dip chicken in egg, allowing excess to drip into bowl. Roll in bread crumbs, shaking off excess. Place chicken in an 8" square baking dish. Pour 2 tablespoons melted butter over.

Bake until cooked through, about 20 minutes.

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CONFETTI-STUFFED CHICKEN BREASTS

2 tbsp. olive oil
1 shallot, finely chopped or 1 tbsp. finely chopped onion
1 clove garlic, finely chopped
1 c. mushrooms, chopped
1/4 c. dry sherry
1/4 c. julienned yellow squash
1/4 c. julienned zucchini
1/4 c. parsley, chopped
4 boneless, skinned chicken breast halves (about 1 lb.), pounded to 1/4" thickness
4 tsp. Dijon style mustard
1/2 tsp. salt
1/4 tsp. black pepper
4 tsp. grated Parmesan cheese
1 med. size tomato, cored & chopped
1/4 c. parsley, chopped
1 tsp. paprika

Preheat oven to 350 degrees. Lightly coat 1 1/2 quart (10 x 6 x 2 inch) baking dish with nonstick cooking spray.

Heat oil in small skillet. Add shallot and garlic; saute 1 minute.

Add mushroom; saute just until liquid exudes.

Add sherry; cook until about 2 tablespoons liquid remain. Add squash, zucchini and parsley; cook 1-2 minutes.

Remove from heat. Spread each breast with 1 teaspoon mustard; sprinkle with salt and pepper. Top each with 1/4 vegetable mixture. Sprinkle each with 1 teaspoon Parmesan. Roll breasts up, jelly roll style; secure with wooden pick.

Combine tomato, parsley and paprika in a small bowl. Place rolls in prepared dish. Sprinkle with tomato mixture. Cover with foil.

Bake in preheated 350 degree oven for 40-45 minutes. Remove picks before serving.

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PECAN-STUFFED CHICKEN BREASTS

1 lg. celery stalk, chopped
1 sm. onion, minced
2 c. crumbled toast (about 4 slices
white bread)
1 c. pecans, coarsely chopped
4 whole sm. chicken breasts, boned & skinned
2 tbsp. lemon juice

In 10-inch skillet over medium-high heat, in 4 tablespoons hot butter or margarine, cook celery, onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper until vegetables are tender. Stir in crumbled toast, chopped pecans, and 1/4 cup water; remove skillet from heat.

Preheat oven to 400 degrees.

Place each chicken breast on center of 12-inch square of double-thickness foil. Brush both sides of breast with lemon juice, then with 2 tablespoons melted butter or margarine. Sprinkle breast with salt and pepper. Spoon 1/4 of pecan-stuffing mixture onto center of each chicken breast. Bring foil up around breasts and close tightly.

Place bundles in jelly-roll pan for easier handling; bake 20 minutes. Open bundles, being careful to avoid steam.

Bake, uncovered, 20 minutes longer.

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PEACH STUFFED CHICKEN BREASTS WITH CREAMY FRESH PEACH SAUCE
Serves 6

6 boneless chicken breasts
1 1/2 tsp. salt, divided
1/8 tsp. pepper
3 fresh peaches, diced
1/2 c. onion, chopped
1/2 c. cashews, chopped
1/8 tsp. ground ginger
1/2 c. butter or margarine
FOR THE CREAMY FRESH PEACH SAUCE:
2 fresh peaches, peeled and diced
1 c. commercial sour cream
1/2 c. brown sugar, packed
2 tsp. Dijon mustard
1 tbsp. brandy (optional)
1/4 tsp. salt

Flatten chicken breast with a mallet; sprinkle with salt and pepper and set aside. Combine next 4 ingredients, stirring well. Place 1/4 cup filling in center of each breast. Fold sides over and secure with a toothpick.

Melt 1/2 cup butter in a 9 x 13 pan and place breasts top side down in butter.

Bake at 375 degrees for 25 minutes. Turn chicken and bake for 20 more minutes.

Serve with creamy fresh peach sauce.

TO MAKE THE CREAMY FRESH PEACH SAUCE:
Combine all ingredients in saucepan and place over low heat for 10 minutes, or until sauce is heated thoroughly.

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CHICKEN BREASTS STUFFED WITH SMOKED MOZZARELLA

3 tbsp. olive oil
4 cloves garlic, crushed
1 lb. mushrooms, sliced thin
1 lb. fresh spinach, chopped
1 lb. smoked Mozzarella, shredded
1 c. cooked rice
1/4 lb. smoked ham, diced
1/2 c. chopped parsley
1/4 c. grated Parmesan cheese
11 chicken breasts, skinned and boned
2 c. flour
6 eggs, beaten
4 c. Italian flavored bread crumbs
1 c. olive oil
5 tbsp. chopped shallots
1/4 lb. butter
2 cans (28 oz.) Italian plum tomatoes, crushed
1 c. dry white wine

Heat frying pan and add the olive oil and 2 cloves of garlic. Saute the mushrooms in the oil for 5 minutes. Remove from pan and set aside.

Blanch the spinach in boiling water for 1 minutes. Drain.

In a bowl mix together Mozzarella, rice, ham, parsley, Parmesan cheese, add salt and pepper. Pound chicken between 2 sheets of plastic until double in size. Put rice mixture on each breast. Roll up and tie with string or secure with a toothpick. Dust each roll in flour and dip in beaten eggs. Roll in bread crumbs.

Heat oil in frying pan, brown rolls in pan. Remove and set aside.

Add shallots and remaining cloves of garlic. Saute for a minute and add the butter, wine, add tomatoes. Return chicken to pan, baste with the sauce, and simmer over low heat, covered for 30 minutes. Serve with sauce over rolls.

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GARDEN RICE-STUFFED CHICKEN BREASTS
Makes 4 servings

10 oz. pkg. Green Giant Microwave Garden Gourmet Sherry Wild Rice or Asparagus Pilaf
1 tbsp. slivered almonds
2 lg. whole chicken breasts, skinned, halved (about 2 lbs.)
1/8 to 1/4 tsp. salt
Dash of paprika
2 (9 oz.) pkgs. Green Giant Harvest Fresh Frozen Chopped Spinach
FOR THE SAUCE:
1 c. chicken broth
1/2 c. half & half
2 tbsp. flour
2 tsp. Dijon mustard
2 oz. Swiss cheese, shredded (about 1/2 c.)*

Heat oven to 350 degrees.

Prepare Garden Gourmet according to package directions. Stir in almonds. Using sharp knife, cut 3-inch slit in meaty side of each chicken breast half to form pocket. Spoon 1/3 cup of cooked rice mixture into each pocket. Arrange filled chicken breasts in ungreased 13 x 9 inch (3-quart) baking dish. Lightly sprinkle with salt and paprika.

Bake at 350 degrees for 45 to 50 minutes or until chicken is done.

In medium saucepan, combine all sauce ingredients except cheese. Using wire whisk, stir mixture until smooth. **Stir in cheese. Cook over medium heat until sauce is thickened and begins to bubble, stirring constantly. Keep warm.

Just before serving, prepare spinach according to package directions; drain. Spread cooked spinach in thin layer on serving platter. Arrange chicken breasts over spinach. Spoon some of sauce over each stuffed chicken breast. Serve with remaining sauce.

TIPS:
*Do not use preshredded cheese.

**All sauce ingredients except cheese can be combined using blender container. Blend until smooth. Pour into medium saucepan; stir in cheese. Continue as directed above.

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APPLE STUFFED CHICKEN BREASTS

6 whole chicken breasts, boned and split
2 med. apples, peeled and cored
6 tbsp. butter or margarine
1 med. onion, finely chopped
1 clove garlic, minced
1 c. soft bread crumbs
1 tsp. salt
1/2 tsp. rosemary
1/2 tsp. basil
3/4 c. apple juice
2 tbsp. cognac or sherry
Cornstarch (optional)

Place chicken between sheets of plastic wrap, and pound with mallet until thin. Grate apples and set aside.

Melt 3 tablespoons butter in a large skillet. Saute onion and garlic until tender.

Stir in apple, bread crumbs, salt, rosemary, and basil. Stir over low heat until thoroughly mixed. Spoon 2 or 3 tablespoons apple mixture onto boned side of each chicken breast. Roll up, tucking in ends, and secure with wood picks.

Bake at 350 degrees for 45 to 50 minutes or until chicken is is done.

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WALNUT STUFFED CHICKEN BREASTS
2 c. bread crumbs
4 tbsp. melted butter
1/4 c. chopped onion
1/4 c. chopped celery
2 tsp. parsley flakes
Beau Monde
4 sm. chicken breasts, boned
Salt and pepper
Lemon juice
FOR THE BELOUTE SAUCE:
2 tbsp. butter
2 tbsp. flour
Salt and ground white pepper
1 1/2 c. chicken stock

Combine bread crumbs, 2 tablespoons butter, onion, celery, parsley, walnuts, salt, pepper, and enough water to moisten. (Mixture should be easily formed into mound which holds together). Make 4 mounds of stuffing on a greased foil covered cookie sheet.

Flatten chicken breasts to 1/2 inch thickness. Brush both sides with lemon juice, salt and pepper and place over stuffing mound. Shape around stuffing tucking sides under. Brush with remaining butter over top.

Bake at 350 degrees for 45 to 50 minutes or until chicken is is done.

TO MAKE THE BELOUTE SAUCE:
Melt butter and stir in flour. Stir and cook until mixture becomes foamy. Add the warm chicken stock and bring to a boil. Reduce heat and add salt and pepper to taste. Serve over stuffed chicken breasts. Makes 1 1/2 cups.

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STUFFED CHICKEN BREASTS WITH DILL BUTTER SAUCE

FOR THE DILL BUTTER SAUCE:
2 tbsp. shallots, minced
1/2 c. dry white wine
1 1/2 tbsp. fresh lemon juice
3/4 c. heavy cream
1/2 tsp. hot pepper sauce
1 tsp. salt
1 tbsp. dill weed
1 c. unsalted butter, cut into pieces

Ingredients for 4 servings:
4 chicken breast halves (2 whole chicken breasts, halved)
8 oz. herb-garlic cheese
3 eggs
1/4 c. milk
Flour, as needed
2 c. dry bread crumbs
Vegetable oil, for frying

MAKE DILL BUTTER SAUCE:
Combine shallots, wine and lemon juice in saucepan. Simmer over moderate heat, until liquid has reduced to 2 tablespoons. Add cream. Reduce again, until liquid is 1/2 cup. Stir in pepper sauce, salt and dill weed; set aside.

TO PREPARE THE CHICKEN:
Flatten chicken breasts between layers of wax paper, until 1/4 inch thick. Spread quarter of herb-garlic cheese on each. Fold breasts in half; tuck under ends. Chill 1 hour.

Preheat oven to 400 degrees.

Beat eggs; add milk. Dredge chicken in flour and dip in egg wash. Then coat with bread crumbs.

Heat oil in large saute pan. Add chicken breasts, 1 at a time. Brown on both sides. Remove from pan. Place on cookie sheet.

Bake 8-10 minutes.

Just before serving chicken, heat sauce. Whip in pieces of butter slowly. Stir constantly. DO NOT allow sauce to boil. When butter is incorporated, serve at once.

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BAKED FRUIT AND NUT STUFFED CHICKEN BREASTS
Serves 6

6 whole chicken breasts, boned
2/3 c. butter
FOR THE FRUIT STUFFING:
1/2 c. coarsely chopped walnuts
1/2 c. raisins
1 c. diced apples
1/2 c. pineapple chunks
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. ground cloves
FOR THE FRUIT SAUCE:
1 tbsp. sugar
1 tbsp. cornstarch
1/8 tsp. salt
1/2 tsp. allspice
1/8 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. ginger
1 c. orange juice
1/2 c. pineapple juice
1/2 c. crushed pineapple
1 tbsp. butter
1 tbsp. orange peel
1 tbsp. lemon peel

Melt 1/3 cup butter in a frying pan. Cook the chopped walnuts, raisins and diced apples over a low heat for 5 minutes. Remove from heat. Add the pineapple chunks, salt, cinnamon, nutmeg, ginger and ground cloves.

Spoon the fruit stuffing on the inside of each chicken breast. Fold the sides over and secure with string or toothpick. Place the chicken breasts in a shallow baking pan and pour over the rest of the butter.

Bake until chicken is tender and browned, at 400 degrees for 50 minutes. Serve with Fruit Sauce.

TO MAKE THE FRUIT SAUCE:
Combine first 8 ingredients for the fruit sauce. Mix well and add the rest of the ingredients. Cook, stirring constantly, over a medium heat until the mixture comes to a boil and thickens.

Pour sauce over the chicken breasts. Served with rice and a salad is a very filling meal.

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STUFFED CHICKEN BREASTS SUPREME
Makes 8 servings

4 whole chicken breasts (about 12 oz. each)
1 (6 oz.) pkg. process Gruyere cheese, shredded
1/4 lb. salami, chopped
1/2 c. chopped green onions
1 egg
1 (2 3/8 oz.) pkg. seasoned coating mix for chicken
1/4 c. (1/2 stick) butter or margarine
1/4 c. flour
2 c. milk

Halve chicken breasts; remove skin, if you wish, then cut meat in 1 piece from bones. Place each chicken breast between 2 sheets of wax paper and pound with a wooden mallet to thin.

Combine 1 cup of the cheese, salami and green onions in small bowl. Place about 1/4 cup of cheese filling in the center of each chicken breast. Roll up tightly and fasten with a pick.

Beat egg in a shallow dish; place seasoned coating mix on wax paper. Dip stuffed breasts in egg; roll in seasoned coating mix, place in single layer in greased baking dish.

Bake in hot oven, 400 degrees, 40 minutes or until golden brown.

While chicken is baking, make cheese sauce. Melt butter or margarine in a medium size saucepan. Stir in flour, cook, stirring constantly, just until bubbly. Stir in milk; continue cooking and stirring until sauce thickens and bubbles 1 minute; stir in remaining cheese until melted. Serve with chicken.

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STUFFED CHICKEN BREASTS WITH APRICOT SAUCE
Serves 4

1/2 c. dried apricots
1/4 c. cider vinegar
2 tbsp. honey
1/4 tsp. salt
4 skinless, boneless chicken breast halves
1 c. grated Swiss cheese
1/4 c. chopped, toasted almonds
3 scallions, sliced

In a small, non-aluminum saucepan, combine dried apricots, vinegar, honey, salt, and 1/2 cup water. Bring to a boil; reduce heat and simmer until apricots are soft (about 15 minutes).

In a food processor or blender, puree until smooth. Thin with more water, if desired. Set sauce aside.

Preheat oven to 325 degrees. With a sharp knife, cut a pocket lengthwise in each chicken breast half.

In a small bowl, combine cheese, almonds, and scallions. Stuff pockets in chicken with cheese filling. Arrange chicken breasts in a 12 x 8 x 2 inch baking dish. Pour reserved sauce over chicken.

Cover with foil and bake 30 minutes. Uncover; baste with pan drippings and bake for 15 minutes longer until chicken is tender.