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, dividedDirections:
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.