With a hectic schedule and cooler temperatures taking over this past week, I decided that a comfort meal of chicken and stuffing was in order. With fall flavors like apple, cranberry, and herbs, this recipe was the perfect mix of sweet and savory.
Preheat oven to 375 and spray a 9x13 baking dish with non-stick spray.
Peel & slice two small apples (I used Gala) and use to line the bottom of the baking dish.
Combine 2 Tbsp flour, 1 tsp brown sugar, and ¼ tsp cinnamon. Sprinkle over apples.
Brown 4 boneless, skinless chicken breasts in olive oil, about 5 minutes each side, and place on top of apples.
In a separate pan, sautée 1 small onion and 2 chopped celery stalks in a bit of butter for about 5 minutes. Add in 1 cup apple juice, 1 ½ cups herb stuffing, and ¼ cup dried cranberries. Remove from heat and stir until just combined. Place over chicken.
Cover the dish with foil & bake for 50 minutes at 375 degrees. After 50 minutes, remove foil and bake for an additional 10 minutes.
Note: The recipe originally calls for bone-in pork chops, but in all honesty, meat with bones still attached kind of freaks me out. I'll cook it, but begrudgingly. So, I opted for boneless, skinless chicken breasts.
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