Sage Shallot Apple Chicken Breasts

Serving size:
 4 Servings


    • 1 T
    • butter
    • 1 c
    • apple (tart, finely chopped)
    • 1⁄3 c
    • shallots (finely chopped)
    • 4
    • chicken breasts (boneless, skinless, about 6-oz each)
    • 2 T
    • sage (fresh, chopped)
    • 2 T
    • parsley (fresh, chopped)
    • 2 c
    • dried bread cubes (or croutons, heaping)
    • salt and pepper (to taste)
    • 1⁄2 c
    • chicken broth (or a bit more if needed)
30 minutes
Ready in
30 minutes


This is fast enough for a family dinner, fancy enough for company

Recipe reprinted with permission from Asparagus to Zucchini ©2004 by MACSAC


Oil a baking pan. Trim chicken of all fat; flatten meat by pounding it lightly with a flat, heavy utensil. Place in pan. Heat oven to 350°F. Cook shallots in butter on stove top until tender, 4-5 minutes. Stir in apples, herbs, bread cubes, salt, pepper and just enough chicken broth to make a moist stuffing. Mound on chicken. Bake until stuffing has browned and chicken is tender, 20-25 minutes.