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Recipe submitted by Linda Kay Drysdale, Riverview, MI

Pumpkin Walnut Stuffed Chicken Breasts

4 chicken breast halves, boneless, with skin
1/2 cup canned pumpkin
1/4 cup Italian seasoned bread crumbs
1/4 cup raisins
3/4 cup coarsely chopped walnuts, divided
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup apple butter
2/3 cup fat-free bottled Italian dressing

1. Gently pound chicken breasts to even thickness.
2. In small bowl, mix together pumpkin, bread crumbs, raisins, 1/4 cup of the walnuts, salt and pepper. With skin side of chicken down, place 1/4 of the mixture in center of each breast half. Wrap chicken around mixture and fasten with wooden pick. Arrange chicken in shallow baking pan, seam side down, skin up.
3. In small dish, mix together apple butter and Italian dressing; pour over chicken. Place in 350°F. oven and bake about 50 minutes, basting frequently with pan juices, until fork can be inserted in chicken with ease.
4. Garnish with remaining 1/2 cup walnuts.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.