Apple Pecan Chicken Pockets
Ingredients:
6 boneless, skinless chicken breast halves
2 McIntosh apples, unpared- one chopped, one thinly sliced
3/4 cup ricotta cheese
2 TBS chopped scallions
3 TBS peanut butter, divided
2 TBS maple syrup, divided
2 TBS butter or margarine
1/2 tsp seasoned salt
1/4 tsp black pepper
1/2 tsp rosemary, divided
1/2 cup chopped pecans, divided
Directions:
Preheat oven to 350°. Butter a 9"x13" baking dish. Cut
each chicken breast in half lengthwise, cutting through thickest side but
not all the way through, forming a pocket. In a medium bowl, combine ricotta
cheese, scallions, 2 TBS peanut butter, 1 TBS maple syrup, one McIntosh
apple finely chopped and 1/4 cup chopped pecans. Open each breast pocket
and sprinkle with seasoned salt, pepper and 1/4 tsp. Rosemary. Divide cheese
mixture evenly between the six pockets. Close pockets and place in baking
dish. Sprinkle remaining 1/4 tsp. Rosemary on chicken. In a small saucepan,
over medium heat, combine remaining 1 TBS peanut butter, 1 TBS maple syrup
and 2 TBS butter. Stir until smooth. Add one McIntosh apple thinly sliced
and 1/4 cup chopped pecans, stirring to coat evenly. Place apple slices
on each chicken pocket and pour remaining sauce over each one. Bake 25-30
minutes.