Apple-Pecan Stuffed Chicken Breasts

  • 6 boneless, skinless chicken breast halves, salted
  • 1-1/2 cup finely diced Granny Smith apples
  • 1/4 cup golden seedless raisins
  • 1/4 cup chopped pecans
  • 3 tablespoon minced onion
  • Apple Glaze :
  • 1/4 cup orange juice concentrate
  • 1/4 cup margarine
  • 1/4 cup apple jelly
  • 1/4 cup dry sherry

Pound chicken breast halves to 1/4-inch thickness. In a medium bowl, combine apples, raisins, pecans, and onions; mix well. Place spoonful of stuffing on each chicken breast, dividing evenly. Roll breast, and tuck in sides; then secure with toothpicks. Prepare a 2-quart baking dish with spray-oil. Bake, uncovered, at 350 degrees for 45 minutes. Brush frequently with apple glaze. To make apple glaze, place all glaze ingredients into a small sauce pan. Bring to a boil; then simmer for 2 to 3 minutes.