Harvest Stuffed Chicken
featuring Miss Rona's Lavender Applesauce

Ingredients
salmon or grilled poultry.
4 each Petaluma boneless skin-on chicken breast
1/4 lb Da Becca Applewood smoked bacon, diced
1 tablespoon Unsalted butter
1/4 cup Onion, 1/4 inch dice
1/4 cup Celery, 1/4 inch dice
1/4 cup Carrots, 1/4 inch dice
1/2 cup Dried apricots, 1/4 inch dice
2 teaspoons Ground cinnamon
1 teaspoon Fresh ground sea salt or kosher salt
1 cup Miss Rona's Lavender Applesauce
1 cup Swanson Chicken Broth
1 6-oz bag Mrs. Cubbison's Stuffing Mix
3 tablespoons Melted unsalted butter
1 tablespoon Fresh ground sea salt or kosher salt 1 tablespoon White pepper
1 tablespoon Paprika

Method
1. Pre-heat oven to 350 degrees.
2. Place diced bacon in heavy bottom saute pan and cook until golden brown. Remove bacon from pan with slotted spoon and drain off all but 2 tablespoons of bacon grease.
3. Add 1 tablespoon of butter to pan with 2 tablespoons of bacon grease and add onions, celery, carrots, apricots, cinnamon and 1 teaspoon of salt, then saute until veggies are tender.
4. Stir in Miss Rona 's Lavender Applesauce and stuffing mix.
5.Stir in chicken broth, mix until stuffing is moist, adjust seasoning if necessary.

To Assemble:
1.Place chicken breast on work surface skin side down and place approximately 1 cup of stuffing in center of chicken, fold meat around stuffing to form a ball shape.
2.Spray baking sheet with non-stick spray, place chicken seam side down on pan (skin side up).
3. Brush chickens with melted butter and sprinkle with paprika, salt and white pepper.
4. Place in oven and cook 30-45 minutes or until "Instant Read" pocket thermometer reaches 165 degrees in center of chicken meat.
5. Remove chicken from oven, let chicken rest 15 minutes before slicing. Slice chicken breast into 1/4 inch slices and serve.

Note:
Serve with your favorite mashed potato recipe. Turkey gravy would work nice on this dish.
Maria seasoned steak.

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