Apple Stuffed Chicken Breasts

• 1 (32 ounce) container chicken broth
• 4 tablespoons butter, divided
• 1 large green apple, peeled, cored and chopped
• 34 cup celery, chopped
• 34 cup onion, chopped
• 13 cup fresh apple cider
• 6 cups French bread, lightly toasted and cubed
• 3 tablespoons pure maple syrup, divided
• 1 tablespoon fresh sage, chopped and divided
• 1 tablespoon fresh thyme, chopped and divided
• 1 tablespoon fresh rosemary, chopped and divided
• 4 boneless skinless chicken breasts
• sea salt & freshly ground black pepper

1. Boil stock in a medium saucepan until reduced to 2 cups; set aside.
2. Preheat oven to 375F and spray a 13-by-9-inch shallow casserole dish with nonstick cooking spray.
3. Melt 3 tablespoons butter in a medium skillet.
4. Add apple, celery and onion; saute for 10 minutes to soften.
5. Stir together 1 cup reduced stock and cider; drizzle over bread cubes.
6. Add cooked produce, 1 tablespoons syrup and 1 tablespoons herbs; toss lightly to mix.
7. Meanwhile, cover chicken with plastic wrap and pound with a meat mallet until 1/4-inch thick.
8. Season to taste with salt and pepper.
9. Spread about 1/2 cup stuffing mixture onto each chicken breast and roll up tightly; secure with kitchen string.
10. Brown chicken on both sides in remaining 1 tablespoons butter; place in prepared dish and surround with stuffing.
11. Top with remaining 1 tablespoons syrup and 1 tablespoons herbs.
12. Bake for 30 to 35 minutes or until chicken reaches 165F on a meat thermometer.

chicken broth, butter, green apple, celery, onion, apple cider, bread, maple syrup, fresh sage, fresh thyme, fresh rosemary, chicken breasts, salt

Taken from www.food.com/recipe/apple-stuffed-chicken-breasts-258350 (may not work)