Roast Chicken With Apples, Dried Cherries And Sough Dough Stuffing - chicken breasts

Method

• Peel, core and cut Granny Smith apples into 1" cubes, set aside.
• Melt butter in large saucepan. Peel and dice onion, add to butter. Trim celery rib, discarb leaves. Dice celery fine, add to butter and onions. Saute butter, onion and celery for 5 minutes or until the onion is translucent. Add Granny
• Smith apples, cook for an additional 5 minutes or until the apples are softened. Add dried cherries, mix and remove from heat, set aside.
• Cut crusts from sourdough bread into 1" cubes. Reserve remainder of sour dough bread for another use. Toss sour dough bread cubes with onion/celery/butter/apple mixture. Add cider and toss until blended.
• Prepare the chicken: with your fingers, form a pocket between the skin and the meat.
• Add the stuffing to the pocket and even out the stuffing to look uniform. Prepare each piece of chicken this way. Place remaining stuffing in the bottom of a baking casserole. Arrange prepared chicken on top of stuffing, allowing 1" of air between each piece of chicken for even roasting.
• Roast at 400 degrees for 10 minutes, then reduce oven temperature to 375 and continue roasting for 30-35 minutes or until the skin is golden brown. Remove from oven and allow to cool for 10 minutes. Serve the chicken with the stuffing base. You can also slice the chicken and fan the slices for on dinner plate.
• Enjoy!