Baked Chicken On Pecan Stuffing

• 1 small onion, chopped
• 2 celery ribs, chopped
• 1 apple, peeled, cored and diced
• 3 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon dried sage
• 1/8 teaspoon dried sage
• 1/2 teaspoon pepper
• 3/4 lb stale Italian bread, cubed
• 3/4 cup chicken broth
• 1 egg, lightly beaten
• 2/3 cup chopped pecans
• 1/2 cup raisins
• 4 chicken breast halves
• 1/4 cup apple jelly
• 1/8 teaspoon ground cinnamon

1. Cook onion, celery, apple in butter in skillet 5 minutes. Add 1/2 teaspoon each salt, sage, pepper. Mix in bowl with bread. Drizzle with chicken broth, egg. Stir in 1/2 cup nuts, raisins. Spread in 13 x 9 x 2-inch pan. Top with chicken and sprinkle with remaining salt.
2. Bake in 400 degree F oven 30 minutes. Melt jelly, remaining sage, cinnamon in saucepan; brush on chicken. Top with remaining nuts. Bake 15 more minutes.

onion, celery, apple, butter, salt, sage, sage, pepper, stale italian bread, chicken broth, egg, pecans, raisins, chicken, apple jelly, ground cinnamon

Taken from www.food.com/recipe/baked-chicken-on-pecan-stuffing-181158 (may not work)