Pumpkin Walnut Stuffed Chicken Breasts

This terrific recipe for Pumpkin Walnut Stuffed Chicken Breasts was submitted by Linda Kay Drysdale of Riverview, Michigan.

Recipe Ingredients:

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 use
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2/3 cup apple butter
2/3 cup bottled Italian dressing (fat-free or regular)

Cooking Directions:

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.
4. Place in 350°F (175°C) oven and bake about 50 minutes, basting frequently with pan juices, until fork can be inserted in chicken with ease.
5. Garnish with remaining 1/2 cup walnuts.

Makes 4 servings.

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