Fuji Apples

Curry Apple Stuffed Chicken Breast

Serves 4

4 Boneless Skinless Chicken Breast
1 cored, skinned & diced Fuji Apple
1 peeled & diced Vidalia Onion

Red Curry Powder
Ground Coriander
Cinnamon
Thyme
Salt & Black Pepper, to taste
Extra virgin olive oil

Soaked or Lightly Oiled Toothpicks

Preheat oven to 350 degrees Fahrenheit.

Prepare baking sheets by wrapping with tin foil and coating with non-stick spray or light coat of olive oil.

Wash chicken breasts under cool water. Butterfly using paring knife. Lightly coat chicken breasts with olive oil; sprinkle with thyme. Place open-faced on baking sheets.

Add 1 tbsp oil to sautee pan. Once hot, add onion and apple. Toss with curry powder, cinnamon, and coriander until evenly coated and browned. Remove mixture from skillet.

Fill center of butterflied chicken breasts with apple and onion mixture. Fold over chicken breasts; hold closed with toothpicks. Bake for 30 minutes.

Serve hot. Add salt and pepper to taste.

Enjoy!