Stuffed Chicken Breasts with Sweet-and-Sour Tomato Sauce

Ingredients

• 0.3 cup balsamic vinegar 
• 0.3 cup firmly brown sugar packed
• 6  skinned and boned chicken breast halves 
• 2 cups chicken broth 
• 1 cup country ham cooked chopped
• 1 teaspoon thyme leaves fresh chopped
• 2  garlic cloves chopped
• 1  mcintosh apples chopped
• 4 tablespoons olive oil divided
• 1 small onion chopped
• 0.5 teaspoon pepper 
• 0.5 teaspoon saffron threads 
• 1 teaspoon salt 
• 6 servings garnishes: thyme and basil sprigs fresh
• 2 tablespoons tomato paste 
• 1 cup walnuts chopped

Equipment

• food processor
• frying pan
• blender
• plastic wrap
• rolling pin
• meat tenderizer

Directions

1. Saute onion in 2 tablespoons hot olive oil in a large nonstick skillet over medium-high heat 8 to 10 minutes or until tender.
2. Add walnuts and garlic; cook, stirring constantly, 2 minutes. Stir in tomato paste, and cook, stirring often, 5 minutes.
3. Add brown sugar and next 5 ingredients. Reduce heat, and simmer, stirring often, 30 minutes or until thickened; cool slightly.
4. Pulse mixture in a blender or food processor 3 or 4 times or until smooth; keep warm.
5. Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin.
6. Toss together apple, ham, and thyme. Spoon 1 heaping tablespoon of apple mixture onto each chicken breast; roll up, securing with wooden picks.
7. Heat remaining 2 tablespoons olive oil in a large nonstick skillet over medium heat; add chicken, and cook 2 minutes on each side. Reduce heat; cover and cook 7 to 10 minutes or until done.
8. Drizzle with sauce.
9. Garnish, if desired.
10. Prep: 20 min., Cook: 1 hr.