Ingredients:
- 2 tablespoons butter
- 1 bunch (6 to 8) green onions, finely chopped
- 1 cup apple juice, divided
- 2 Granny Smith apples; peeled, cored and chopped
- 1/2 cup whole wheat bread crumbs
- 2 tablespoons parsley, minced
- 1/8 teaspoon salt
- 4 boneless chicken breast halves
- 2 tablespoons dry sherry or white wine, or use more apple juice
- 1 tablespoon cornstarch
- hot cooked rice
- parsley sprigs, optional
Preparation:
In a large skillet over medium-high heat, melt 1 tablespoon of the butter. Add the onions and sauté, stirring, until tender, about 3 minutes. Remove from heat. Stir in 2 tablespoons apple juice and the chopped apples, bread crumbs, parsley, and salt. Mix well. Remove mixture to a bowl and set aside. Wipe pan.Flatten the chicken breast halves by pounding between pieces of plastic wrap (I put them in an open food storage bag, one at a time, and gently pound until flat). Divide the crumb mixture evenly over the center of each piece of chicken. Roll up, tucking the ends under. Secure rolls with toothpicks.
Add the remaining butter to the pan over medium-high heat. When the butter is melted, add the chicken rolls. Cook, turning until browned on all sides. Add 2 tablespoons apple juice and the wine or sherry. Cover, reduce heat to a simmer and cook slowly for 45 minutes. Transfer to a serving dish and remove the toothpicks.
Add the cornstarch to the pan juices; stir until smooth. Stir in the remaining 3/4 cup apple juice; bring to a boil. Cook, stirring, until the sauce is thickened. Serve chicken rolls with hot cooked rice and sauce. Garnish with parsley sprigs, if desired.
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