Chicken-Stuffed Apples
This recipe is like an inside-out stuffed chicken. Each person gets 2–3 apple halves to enjoy.
INGREDIENTS | SERVES 5–6
6 large baking apples
3 tablespoons lemon juice
1 cup crushed croutons
2 cups diced cooked chicken
½ cup dried currants
¼ cup finely chopped walnuts
½ teaspoon salt
1 teaspoon dried thyme leaves
⅛ teaspoon pepper
¼ cup butter, melted
1 cup chicken broth, divided
½ cup apple juice
1. Cut apples in half and remove core. Carefully remove apple flesh, leaving a ½-inch shell. Chop the removed flesh and place in medium bowl. Drizzle with 2 tablespoons lemon juice. Brush shells with 1 tablespoon lemon juice.
2. Add croutons, chicken, currants, and walnuts to apples and mix well. Sprinkle with salt, thyme, and pepper, then drizzle with butter and 3 tablespoons chicken broth and toss to coat.
3. Cut thin slice off bottoms of apple shells so they will sit without tipping. Fill each shell with some of the chicken mixture, piling it up. Arrange in 2-quart baking dish. Preheat oven to 400°F.
4. Pour remaining chicken broth and apple juice into pan and cover. Bake for 35–45 minutes, basting apples occasionally with the liquid in pan, until apples are tender.
