Apple-Bacon Stuffed Chicken Breasts

Ingredients

• 1 cup apple juice 
• 2 tablespoons apple juice 
• 2 slices bacon diced
• 2 tablespoons butter 
• 4  skinned and boned chicken breast halves 
• 2 teaspoons cornstarch 
• 0.5 cup cranberries dried divided
• 1 tablespoon breadcrumbs dry fine
• 2 tablespoons parsley fresh chopped
• 0.5 cup apples i use 2 granny smith apples peeled chopped
• 0.5 teaspoon ground cinnamon 
• 0.3 cup pecans coarsely chopped
• 0.5 teaspoon poultry seasoning 
• 0.3 teaspoon salt 
• 1 tablespoon water 

Equipment

• frying pan

Directions

1. Cook bacon in a large skillet over medium heat until crisp; remove bacon, reserving 1 tablespoon drippings in skillet.
2. Saut chopped apple in reserved drippings over medium-high heat 4 minutes.
3. Remove from heat; stir in bacon, 1/4 cup cranberries, and next 3 ingredients.
4. Cut a 3 1/2-inch-long horizontal slit through the thickest portion of each chicken breast, cutting to, but not through, other side, forming a pocket. Stuff apple mixture evenly into each pocket. Wipe skillet clean.
5. Melt butter in skillet over medium heat.
6. Add chicken, and cook 8 to 10 minutes on each side or until done.
7. Remove chicken, and keep warm.
8. Add remaining 1/4 cup cranberries, apple juice, apple brandy, and salt to skillet. Stir together cornstarch and 1 tablespoon water until smooth; stir into juice mixture, and cook, stirring constantly, 1 minute or until thickened. Spoon over chicken, and sprinkle with pecans and parsley.