Pistachio Crusted Chicken with Apple/Golden Raisin Stuffing

Pistachio Crusted Chicken with Apple/Golden Raisin Stuffing

4- Full Chicken Breasts lightly pounded

2 Tablespoons Howlin Hollar Hot Sauce

2 cups diced Macintosh Apples

1 Cup Golden Raisins

1 Cup Cubed Stuffing Crumbs

½ Cup Milk

¼ teaspoon Cinnamon

For the coating

1 cup seasoned flour (S&P)

2 eggs beaten

2 cups Pistachio’s chopped fine in food processor


Coat inside of each chicken breast with ½ tablespoon Howlin Hollar Hot Sauce

Combine apples, raisins, bread crumbs, cinnamon, milk and 1 beaten egg

Stuff each chicken breast with the apple stuffing

Roll each stuffed breast in flour, dip into beaten egg and roll in the crushed Pistachio’s

Place chicken breasts in to a lightly greased glass baking dish and bake in a 375 degree oven for 35 to 40 until you have an internal temperature of 165 degrees

Serve with Port Wine Demi Glace

Ruby Port Wine Sauce
1/2 bunch Fresh Thyme (pick leaves from stems)
3 oz Port Wine
1 oz Balsamic Vinegar
Dash of Creepin Quag™ Hot sauce
2 oz Demi Glace(Brown Sauce)
2 oz Fresh Garlic Minced very fine
2 oz Fresh shallot Minced very fine
6 oz Heavy Cream
1 oz Extra Virgin Olive Oil

Sauté shallot, garlic in olive oil until translucent Do Not Brown!
Deglaze pan with wine and vinegar
Reduce liquid by half, add demi and thyme
Add heavy cream and reduce to sauce consistency

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