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Stuffed Chicken Breasts with Sweet-and-Sour Tomato Sauce

By: Southern Living magazine  
"This tasty chicken recipe gets a boost from a stuffing of fresh herbs, diced ham, and McIntosh apple, along with an interesting Persian-inspired sauce. Garnish this flavorful chicken with fresh thyme and basil sprigs."

Rating: This weblink has been rated 12 times with an average star rating of 4.3 Read Reviews (11)

Rate/Review | 304 people have saved this

 

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 small onion, chopped
  • 4 tablespoons olive oil, divided
  • 1 cup chopped walnuts
  • 2 garlic cloves, chopped
  • 2 tablespoons tomato paste
  • 1/4 cup firmly packed brown sugar
  • 2 cups chicken broth
  • 1/4 cup balsamic vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon saffron
  • 6 skinned and boned chicken breast halves
  • 1 McIntosh apple, chopped
  • 1 cup cooked country ham, chopped
  • 1 teaspoon chopped fresh thyme

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. Add walnuts and garlic; cook, stirring constantly, 2 minutes. Stir in tomato paste, and cook, stirring often, 5 minutes.
  2. ADD brown sugar and next 5 ingredients. Reduce heat, and simmer, stirring often, 30 minutes or until thickened; cool slightly.
  3. PULSE mixture in a blender or food processor 3 or 4 times or until smooth; keep warm.
  4. PLACE chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin.
  5. TOSS together apple, ham, and thyme. Spoon 1 heaping tablespoon of apple mixture onto each chicken breast; roll up, securing with wooden picks.
  6. 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. Drizzle with sauce. Garnish, if desired.

Footnotes

  • Reprinted with permission of Southern Living® magazine. All rights reserved.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 24, 2003 by RUTH CARDWELL 
This receipe is great. I tried it with a bit of variation. I omitted the nuts and did not put... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 29, 2003 by STEPHMIT 
EXCELLENT chicken recipe - tender, sweet, tangy sauce. Substitute Golden Delicious for a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 29, 2003 by JILLBABI 
We all loved this receipe! Once everything got cut up it was easy to cook. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 18, 2004 by MROSINSKI 
I LOVED THIS RECIPE! I made it for 10 people and they ALL adored it. However, make sure you... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 8, 2006 by LAURASC 
I have to admit to not being too sure about this recipe as I was making it. Perhaps it had... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 21, 2005 by MAMAZOO 
Very tasty. It is a bit time consuming but well worth the effot. Omitted the saffron (didn't... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 10, 2004 by JPATELIS 
This came with mixed reviews, some liked the sweet with the meat others were turned off by the... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 8, 2003 by CCAMSMOM 
This recipe definately was not worth the trouble and time it took to make. I really did not... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 24, 2003 by MISTRAL 
Absolutely delicious meal, my finicky family loves it. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 5, 2006 by kmae75 
I originally made this 5 years years ago for my boyfriend. I forgot the name of the recipe,... MORE

 
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