Lunch: Apple-Stuffed Chicken Breasts Recipe

This recipe includes superfoods such as:

Chicken Breast, Basil

Health benefits of Apple-Stuffed Chicken Breasts Recipe

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

6 boneless skinless chicken breast halves (6 ounces each)
1 teaspoon salt, divided
1/4 teaspoon pepper
1/2 cup finely chopped onion
2 garlic cloves, minced
3 tablespoons butter, divided
1 medium apple, peeled and grated
3/4 cup soft bread crumbs
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary, crushed
1/4 cup all-purpose flour
1/2 cup unsweetened apple juice
1 tablespoon sherry or additional unsweetened apple juice

Instructions

Flatten chicken to 1/4-in. thickness. Combine 1/2 teaspoon salt and pepper; sprinkle over both sides of chicken. Set aside.
In a small nonstick skillet, saute onion and garlic in 1 tablespoon butter until tender. Add apple; saute 1 minute longer. Stir in the bread crumbs, basil, rosemary and remaining salt; heat through.
Top each piece of chicken with 3 tablespoons apple mixture. Roll up and secure with toothpicks; coat with flour. In a large nonstick skillet, cook chicken in 1 tablespoon butter until browned on all sides. Remove and keep warm.
Stir apple juice and sherry or additional juice into pan, stirring to loosen any browned bits. Return chicken to pan. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until chicken juices run clear.
Remove chicken to a serving platter; discard toothpicks. Add remaining butter to pan juices; whisk until blended. Serve with chicken.

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