Congratulations to Heather Smith for Winning the 2009 Cookoff

Apple Stuffed BBQ Chicken

My little girls are 2 and 4 years old. Every time we go food shopping they are allowed to choose one kind of fruit they would like to buy. My challenge is to incorporate the chosen fruit into a recipe that they can help me make. Apples and chicken seemed like a natural combination and hence this recipe was born. Once the apples are cooked and transferred to the plastic bowl, they help me do the rest. They measure the ingredients (with some assistance) and are great at stirring the ingredients together. I handle the raw chicken, but they do the rest of the assembly. We enjoy shopping for, cooking and eating this recipe. My husband said he likes this recipe better than my meatloaf. Coming from him, there is no higher compliment.

COOK TIME 30 min
PREP TIME 10 min


2.8 oz FRENCH'S® French Fried Onions

1 cup Low Sodium, Chicken flavored stuffing mix

1 Medium Braeburn or Granny Smith apple

1 tbsp butter

1/2 cup your family's favorite BBQ sauce

1.5 lb thin sliced skinless chicken breasts

1/2 cup chicken stock

4 tbsp apple cider


You will need an 8 inch square glass baking dish to assemble and bake the chicken. Preheat oven to 350 degrees Prepare stuffing: Peel, core and dice apple into ¼ inch cubes. In a medium nonstick fry pan, melt the butter over medium low heat. Add the diced apples and sauté for 5 minutes, stirring occasionally. Transfer apples to a clean plastic bowl. Add 1 tablespoon of the BBQ sauce to the apples. Stir to combine. Add the stuffing mix, ½ cup fried onions, 2 tablespoons of apple cider and the chicken stock. Stir to combine. Set aside to cool. Assemble the casserole: Mix the remaining BBQ sauce and apple cider in a bowl. Spread 1/3 of the BBQ mixture on the bottom of the baking dish. Use a pastry brush to spread sauce mixture on bottom and sides of the baking dish. Arrange ½ of the chicken slices in a single layer on the bottom of the baking dish. Brush the chicken with a thin layer of BBQ sauce mixture. Spread the cooled stuffing on top of chicken layer. Spread into an even layer. Top with remaining chicken slices. Coat the chicken with the remaining BBQ sauce mixture. Cover with aluminum foil. Bake 30 minutes, or until chicken is cooked through. Remove foil. Spread remaining fried onions over the top of the chicken. Bake uncovered for 5 minutes to toast the onions. To serve, cut casserole into 6 servings. Serve with spinach salad or coleslaw.

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