Chicken Breasts with Apple Stuffing

from the kitchen of Rebecca Nelson

4 4oz. skinless, boneless chicken breast halves
2 slices whole grain bread, cut into 1/2-inch cubes
1 Granny Smith apple, cored and diced
1/3 cup chicken broth
1 tsp dried sage
1 tsp dried thyme
1/2 tsp salt, plus more for seasoning
1/4 tsp pepper, plus more for seasoning

Preheat oven to 400 degrees. Coat a shallow baking pan with cooking spray. Using a sharp knife, slice horizontally through the middle of each piece of chicken (like you're slicing a bagel), stopping before you cut all the way through. Spread open chicken pieces, press down gently with the palm of your hand and place on prepared pan. Set aside.

Mix remaining ingredients well in a a large bowl. It works better to mix the dry stuff before you add the apples or chicken broth. Spoon onto one half of each piece of chicken, then fold other half over. Season to taste with additional salt and pepper.

Bake 30 minutes, or until chicken is cooked through.
Serves 4

This is one of my favorite recipes (especially in the fall) for good eats and for a low-fat healthful chicken dish. I got this from a magazine and unfortunately cut off all the info as to who submitted it. Maybe next time I cook it, I'll come back and add a picture!