Chicken Roulade

STUFFING: 8 oz. stuffing mix (bagged)

• 4 tbsp butter, unsalted, melted
• 1 cup chicken broth
• ¼ cup dried cranberries
• ½ cup whiskey soaked apples (see step 1)
• ½ cup sharp cheddar cheese, cubed small

DRY RUB: 1 cup light brown sugar, loosely packed

• 1 tbsp nutmeg
• ½ tbsp coarse black pepper

CHICKEN: 6 chicken breasts, boneless/skinless

SAUCE: 2 tbsp butter, unsalted

• ½ cup apple whiskey (see step 1)
• ½ cup heavy cream
• 1 tbsp pure maple syrup

1) Take one small apple and dice into small pieces. Soak in 1 cup of whiskey (bourbon or Irish, NOT Scotch). Refrigerate for at least 3 hours. Retain the whiskey after removing the apples.

2) In a large bowl, combine all of the stuffing ingredients until well mixed; your (clean) hands are the best tool for this.

3) Place a sheet of plastic wrap down on a clean flat surface. Place the chicken breasts on the wrap and top with another sheet of plastic. Pound to about a ¼-inch thickness with a tenderizing mallet.

4) In another large bowl, combine all of the dry rub ingredients. Dredge the chicken breasts on both sides in the rub and place on a clean plastic cutting board.

5) Place a layer of stuffing on each breast. Carefully roll the breasts from the tip end of the breast forward and place, seam down, into a greased 13x9-inch glass baking pan.

6) Bake the chicken in a 350 degree oven for 15-20 minutes.

7) In a saute pan, melt the butter for the sauce over medium heat. Pour in the whiskey from the apple soak into the pan and CAREFULLY ignite with a lighter (preferably a long necked grill lighter).

8) Pour the heavy cream into the pan to extinguish the whiskey. Stir in the maple syrup. Reduce over medium heat until thick. Be careful not to over -reduce or it will break or burn.

9) Plate the chicken and top with sauce. Makes three servings (two per guest).