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Serving Size: 5 Apple Stuffing1 cup Granny Smith Apples2 Tablespoon Almond Slivers -- blanched1 Tablespoon Raisins2 Tablespoon Sour Cream1/2 Teaspoon Lemon Juice1/8 teaspoon Cinnamon -- groundto taste NutmegApplejack Sauce--Step One2/3 fluid ounce Butter -- clarified2 whole Granny Smith Apples -- sliced1/2 tablespoon Shallots -- choppedApplejack Sauce--Step Two1/2 cup Applejack1/8 teaspoon Cinnamon1/8 teaspoon NutmegApplejack Sauce Step Three1/8 gallon Demi Glace (OR Chicken gravy)5 whole Boneless Skinless Chicken Breasts 6 Oz5 teaspoons ButterSalt And White Pepper -- as needed(1) First 7 ingredients are for stuffing. Combine and keep refrigerated.(2) For SAUCE: Sauté Apples & Shallots till soft, do not brown.(3) Add Applejack and spices...Reduce by 1/3 on high heat.(4) Add Demi-glace and bring to a boil...simmer 5 minutes...STRAIN.(5) Season Chicken Breast...Stuff...Brush with butter and Broil until chicken is done.(6) Top with sauce and garnish with slivered almonds.
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