Cape Cod Chicken Recipe
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Cape Cod Chicken

6 boneless, skinless chicken breasts

1/2 C. butter
1/2 C. diced onion
1/2 C. diced celery
1/2 C. cranberries
1 diced apple
1/4 C. cranberry juice
1/4 C. apple juice
1/4 C. powdered sugar
1 lb. day old bread diced breadcrumbs

Melt the butter in a saucepan. Add celery, onions and cranberries until tender. Do not brown. Add the apple, juices and sugar. Toss with the bread crumbs. Cool before stuffing chicken.

To assemble: Flatten the chicken breasts with a pounder, so that they can be rolled. Divide the stuffing among the 6 breasts. Roll up to form a package. Roll in the bread crumbs.

Bake at 350 F. for about 20-25 minutes until golden brown. Serve with Cranberry Walnut Chutney.

Cranberry Walnut Chutney
1/4 C. oil
5 oz. walnuts coarsely chopped
2 T. onions
1 16 oz. jellied cranberry sauce
1/4 C. white vinegar
1/4 C. sugar
1/4 C. Grand Marnier

In a saucepan, heat oil. Add onions and walnuts and saute until lightly brown. Add vinegar, cranberry sauce and sugar. Simmer. Add Grand Marnier and flame. (Remove pan from the stove and add the Grand Marnier and light with a lighter to burn off alcohol) Cool, can be refrigerated for up to 5 days.

Note: If you are wondering why I highlighted the Remove, just once leave a pan over a flame when you add alcohol to a dish and you'll never forget again.

Chef, Paul Egan; This recipe comes from Allie's American Grill, at the Burlington Marriot in Massachusetts.

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