Louisiana Baked Stuffed Chicken Breasts

• 1/4 cup butter or margarine
• 1/4 cup chopped PLANTERS Pecans
• 1/4 cup chopped celery
• 42 saltine crackers, coarsely crushed
• 1 small Granny Smith apple, peeled, chopped
• 1/4 cup finely chopped dried apricots
• 1 Tbsp. chopped green onions
• 1/2 tsp. ground black pepper
• 1/4 tsp. dried thyme leaves
• 8 small boneless skinless chicken breasts (2 lb.), pounded to 1/4-inch thickness
• 1 cup apricot preserves
• 1/4 cup orange juice
• 2 Tbsp. HEINZ Apple Cider Vinegar

1. Heat oven to 350F.
2. Melt butter in large skillet on medium-high heat.
3. Add nuts and celery; cook 2 to 3 min.
4. or until celery is crisp-tender, stirring occasionally.
5. Remove from heat.
6. Stir in cracker crumbs, apples, apricots, onions, pepper and thyme.
7. Place chicken, smooth sides down, on work surface; top each with 1/3 cup nut mixture.
8. Roll up, starting at one short end of each; secure with wooden toothpicks.
9. Spread any remaining nut mixture onto bottom of 13x9-inch pan sprayed with cooking spray; top with chicken.
10. Cover.
11. Bake 30 min.
12. (Chicken will not be done.)
13. Meanwhile, mix preserves, orange juice and vinegar until blended.
14. Reserve 1/2 cup preserves mixture; spoon remaining over chicken.
15. Bake 15 min.
16. or until chicken is done.
17. Heat broiler.
18. Broil chicken, 6 inches from heat, 3 to 5 min.
19. or until golden brown.
20. Discard toothpicks from chicken.
21. Serve chicken topped with reserved preserves mixture.

butter, pecans, celery, crackers, apple, apricots, green onions, ground black pepper, thyme, chicken breasts, apricot preserves, orange juice, apple cider vinegar

Taken from www.kraftrecipes.com/recipes/louisiana-baked-stuffed-chicken-breasts-154745.aspx (may not work)