Preheat oven to 375°F. Coat an 11-by-7-inch baking dish with cooking spray.
Place croutons in a medium bowl. Pour stock evenly over the croutons;
let stand for 5 minutes.
Stuffed Chicken Breasts
Nonstick cooking spray
1 cup herb-seasoned croutons
½ cup chicken stock
1 tablespoon butter
1 cup peeled, cored and chopped
Granny Smith apple
½ cup chopped onion
½ cup chopped walnuts
1 tablespoon chopped fresh rosemary,
plus more for topping
12 Kirkland Signature/Sunsweet pitted
dried plums (prunes), chopped
Salt and freshly ground pepper
4 boneless, skinless chicken breasts
Meanwhile, melt butter in a medium skillet over medium heat. Add apple and onion;
cook for 10 minutes, stirring frequently, until very soft.
Add apple mixture, walnuts, rosemary and dried plums to the croutons and mix well.
Season to taste with salt and pepper.
Cut a slit in each chicken breast to form a large pocket. Fill with the stu;ng mixture and
transfer to the prepared baking dish. Season to taste with salt, pepper and rosemary.
Bake for 1 hour, or until the chicken is cooked through. Makes 4 servings.