Chicken Breasts with Sage and Black Walnuts -

Chicken Breasts with Sage and Black Walnuts

Ingredients

4 Chicken Breasts, boneless and skinless, pounded flat
1 cup apple, Jonathan or other tart cooking apple, grated
1 cup Hammons Black Walnuts
2 Tbs. sage fresh or dried leaves
1 tsp. salt
½ tsp. freshly ground pepper
¼ cup Durkee Red Hot Sauce Do Not Substitute
14 oz. chicken broth, canned, double strength
3 T. flour
Fresh sage & fresh sage flowers for garnish

Method

Preheat oven to 350ºF degrees. In blended or food processor, grind black walnuts with sage, salt and pepper until black walnut pieces are ⅛ inch. Remove from blender and combine with grated apple to form a paste. Spread ¼ of the paste on the bottom of each chicken breast, covering evenly. Carefully roll each breast into a lengthwise roll, and secure with a toothpick. Place, toothpick down, in oven proof skillet. Generously coat the rolls with the Red Hot and sprinkle with salt and pepper. Add ½ cup of the chicken broth and poach in the oven for 30 minutes, or until the chicken rolls are cooked in the middle and browned on top. Remove the breasts to a cutting board and add ¼ of the remaining broth to the skillet. Reduce the pan drippings almost completely. Just as they are turning brown, add another ¼ of the chicken broth and deglaze the pan. Mix remaining broth with the flour, be sure it has no lumps and stir into the skillet. Continue stirring over medium heat until the sauce is thickened and the flour taste has disappeared. Correct the seasonings with salt and pepper. Carefully remove the toothpicks from the chicken breasts and, holding them carefully, slice into ½ inch slices. Keep the roll intact as much as possible. Arrange cut rolls on serving platter, fanning each roll so the black walnut filling with show. Cover with foil and return to oven until chicken has regained its warmth. Just before serving, spoon sauce over each breast individually, and garnish with fresh herbs.

Related food category:

• Walnut Entrees