Chicken Breasts With Sage And Black Walnuts Recipe

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Servings: 4

Ingredients

Cost per serving $1.53 view details
  • 4 x skinless boneless chicken breasts pounded flat
  • 1 c. grated apple">apple Jonathan or possibly other tart cooking apple
  • 1 c. black walnuts
  • 2 Tbsp. sage fresh leaves or possibly 2 tsp. rubbed dry leaves
  • 1 tsp salt
  • 1/2 tsp grnd pepper
  • 1/4 c. Durkee Red Warm Sauce
  • 1 can chicken broth (14 oz)
  • 3 Tbsp. flour Fresh sage for garnish

Directions

  1. Preheat oven to 350 degrees. In blender or possibly food processor, grind black walnuts with sage, salt, and pepper till black walnut pcs are 1/8 inch. Remove from blender and combine with grated apple to create a paste. Spread 1/4 of the paste on the bottom of each chicken breast, covering proportionately. Carefully roll each breast into a lengthwise roll and secure with a toothpick. Place toothpick down, in oven-proof skillet. Generously coat rolls with Red Warm Sauce and sprinkle with salt and pepper. Add in 1/2 c. chicken broth and poach in the oven for 30 min or possibly till the chicken rolls are cooked in the middle and browned on top. Remove breasts to a cutting board, and add in 1/4 c. of the remaining broth to the skillet.
  2. Reduce the pan drippings almost completely. Just as they are turning brown, add in another 1/4 c. of the chicken broth and de-glaze the pan. Mix remaining broth with the flour (be sure it has no lumps) and stir into the skillet. Continue stirring over medium heat till the sauce is thickened and the flour taste has disappeared. Correct the seasonings with salt and pepper. Carefully remove the toothpicks from chicken breasts and, holding them carefully, slice in 1/2-inch slices. Keep the roll intact as much as possible. Arrange cut rolls on a serving platter, fanning each roll so the black walnut filling will show. Cover with foil and return to oven till chicken has regained its warmth. Just before serving, spoon sauce over each breast individually, and garnish with fresh herbs.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 225g
Recipe makes 4 servings
Calories 203  
Calories from Fat 80 39%
Total Fat 9.53g 12%
Saturated Fat 1.09g 4%
Trans Fat 0.01g  
Cholesterol 27mg 9%
Sodium 789mg 33%
Potassium 332mg 9%
Total Carbs 16.2g 4%
Dietary Fiber 2.8g 9%
Sugars 7.86g 5%
Protein 14.65g 23%
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