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Cornucopia Chicken

Cornucopia Chicken

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Servings: Serves 4

Prep Time: 30 minutes

Cook Time: 30 minutes

Ingredients: Add ingredients to List

4 teaspoon Canola oil
1/2 teaspoon Minced garlic
2 Tbsp. cooking sherry, divided
2 teaspoon Spicy mustard, dark
1/2 teaspoon Ground ginger
1/4 teaspoon Cinnamon, ground
1/4 teaspoon Curry powder
1/2 teaspoon Onion powder
1 each Diced granny smith apple, peeled
3/4 cup orange juice, divided
1 each Medium banana, peeled and diced
1/4 cup Chopped walnuts
1/4 teaspoon Salt
4 (approx. 4-oz.) boneless, skinless chicken breasts, pounded to an even thickness, about 1/2 inch
Wooden toothpicks, as needed
1/3 cup low-sodium chicken broth (Sauce)
2 tsp. cooking sherry (Sauce)
Pinch ginger (Sauce)
Pinch salt (Sauce)

directions:

1. Prepare stuffing. In a large, ovenproof skillet or saucepan, heat 2 tsp. of the oil over medium heat. Add garlic, stirring gently to keep it from burning. When garlic starts to soften, about 3 to 4 minutes, add 1 Tbsp. of the sherry and 1 tsp. of the mustard, along with ginger, cinnamon, curry and onion powders, and apple, stirring to mix. Gradually add 1/4 cup of the orange juice, allowing apple to absorb juice before adding more.
2. Mix in banana, walnuts, and salt, then transfer mixture to a bowl and set aside. Keep pan on stove.
3. Preheat oven to 375 degrees F.
4. Pour remaining 2 tsp. oil into same pan, still on medium heat. When oil is hot, add 2 of the chicken breasts and lightly sear (about 2 minutes), then turn and lightly sear on other side. Repeat with remaining 2 chicken breasts. Turn off heat and remove chicken to a plate.
5. While chicken sears, put remaining 1/2 cup juice, 1 Tbsp. sherry, and 1 tsp. mustard in a small jar with a lid. Shake to mix.
6. Evenly divide fruit-nut stuffing among chicken pieces, spooning it on top and gently folding chicken partway over as if for an omelet. Fasten in place with toothpicks.
7. Place stuffed chicken into same pan. Pour juice mixture over chicken, top loosely with a sheet of aluminum foil, and bake in oven for 20 minutes.
8. Remove foil, spoon pan juices evenly over chicken, and return to oven for another 5 minutes. Test for doneness . meat should be white, with no traces of pink. Transfer to warm serving platter.
9. Return pan to stove top and make sauce. Over medium-high heat, deglaze pan with chicken broth, then add 2 teaspoons sherry, ginger, and salt, scraping any bits of meat and fruit stuck to pan. Pour over chicken and serve.
Source: Hannaford fresh Magazine, January - February 2008

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Quantity Ingredients coupon
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4 teaspoon Canola oil  
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1/2 teaspoon Minced garlic  
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2 Tbsp. cooking sherry, divided  
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2 teaspoon Spicy mustard, dark  
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1/2 teaspoon Ground ginger  
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1/4 teaspoon Cinnamon, ground  
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1/4 teaspoon Curry powder  
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1/2 teaspoon Onion powder  
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1 each Diced granny smith apple, peeled  
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3/4 cup orange juice, divided  
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1 each Medium banana, peeled and diced  
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1/4 cup Chopped walnuts  
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1/4 teaspoon Salt  
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4 (approx. 4-oz.) boneless, skinless chicken breasts, pounded to an even thickness, about 1/2 inch  
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Wooden toothpicks, as needed  
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1/3 cup low-sodium chicken broth (Sauce)  
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2 tsp. cooking sherry (Sauce)  
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Pinch ginger (Sauce)  
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Pinch salt (Sauce)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 310 kcal (16%)
Calories from Fat 99
Total Fat 11 g (17%)
Saturated Fat 2 g (8%)
Cholesterol 65 mg (22%)
Sodium 320 mg (13%)
Total Carbohydrates 22 g (7%)
Dietary Fiber 3 g (12%)
Protein 29 g (48%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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