Apple Chicken Rolls
Preparation Time: 1 hour
Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter, Medium Skillet
- ¼ cup onions, chopped #2 blade
- 1 cup (240 ml) unsweetened apple juice (or fresh juiced), divided
- ½ cup peeled apple, finely chopped
- ½ cup soft rye breadcrumbs
- 2 tablespoons fresh parsley, minced
- ¼ teaspoon caraway seeds
- 4 4-ounce (115 g) skinless, boneless chicken breasts
- 2 tablespoons brandy
- Apple slices (optional)
Preheat the Medium Skillet over medium heat; add onions and dry-sauté 3-5 minutes until tender. Remove from heat and add 2-tablespoons apple juice, chopped apple, breadcrumbs, parsley and caraway seeds. Mix well, cover (close vent) and set aside.
Place chicken breasts between 2 sheets of wax paper; flatten to ¼-inch (75 mm) thickness, using a meat mallet or rolling pin. Divide breadcrumb mixture evenly between flattened chicken breasts, spoon mixture into center, and roll breasts lengthwise, tucking ends under. Secure with toothpicks.
Preheat the Large Skillet over medium or medium-high heat, about 3 minutes. Test the surface with a few water droplets. If the droplets bead up and dance across the surface, the pan is hot enough to brown the chicken and seal in juices. Place the chicken in the pan; it will stick at first while browning. Cover the pan and open the vent. When the chicken loosens, about 3-5 minutes, turn it and continue until browned on all side. About 5-7 minutes. To deglaze the skillet, add 2 tablespoons apple juice and brandy cover immediately (vent closed) and reduce to low-heat. Simmer 10 minutes and serve.
To Serve: Serve whole, or sliced to showoff spiral apple filling. Top with pan juices and garnish with sliced fresh apples.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 391; Fat Grams 7; Carbohydrate Grams 20; Protein Grams 55; Cholesterol mg 146; Sodium mg 235.
THE POINT SYSTEM: Calorie Points 5; Protein Points 7; Fat Grams 7; Sodium Points 10; Fiber Points 0; Carbohydrate Points 1; Cholesterol Points 15.