From your share:
1 apple, peeled and sliced
From your kitchen:
2 chicken breasts (about 1 -1.5 lbs.)
1 egg, beaten
1 tbsp. whole grain Dijon mustard
1 tbsp. maple syrup or honey
⅔ cup breadcrumbs
⅔ cup pecans or walnuts
Sea salt and freshly ground black pepper
Butter or mildly flavored oil
Peel apple and slice it thinly.
Blend breadcrumbs*, pecans, salt and pepper together in a food processor until pecans are finely ground. Transfer to pie pan or other small, shallow dish.
Combine beaten egg, mustard and maple syrup together in another small, shallow dish.
Cut chicken breasts in half and cut pockets in the chicken. Add apple slices.
Coat with egg mixture and dip into bread mixture.
Refrigerate chicken for approximately 1 hour.
Heat butter or oil in a large skillet over medium-low heat. Add chicken pieces to the skillet and sauté approximately 3 minutes per side until juices run clear. It will become somewhat square when you stuff it with apples, so make sure every side gets cooked.)
From: Rachel’s Farm Table
Share to Print