Baked Chicken with Applesauce Stuffing

Baked Chicken with Applesauce Stuffing

19
ROLANSRECIPES 0

"The applesauce stuffing is a very nice change, and oh so moist and flavorful. You can also do this with pork chops if you like."

Ingredients 2 h {{adjustedServings}} servings 796 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 796 kcal
  • 40%
  • Fat:
  • 39 g
  • 60%
  • Carbs:
  • 67.3g
  • 22%
  • Protein:
  • 42.3 g
  • 85%
  • Cholesterol:
  • 144 mg
  • 48%
  • Sodium:
  • 1100 mg
  • 44%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13 inch baking pan with cooking spray.
  2. In a large bowl, mix the bread crumbs, onion, celery, applesauce, and broth. Season with parsley, rosemary, thyme, sage, salt, and pepper. Transfer to the baking dish. Arrange chicken pieces in the dish so they are partially covered with the stuffing. Drizzle with butter. Cover the dish with aluminum foil.
  3. Bake 1 hour in the preheated oven. Remove foil, and continue baking 30 minutes, until chicken juices run clear and stuffing is lightly browned.
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Reviews 19

  1. 21 Ratings

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Steve
3/5/2006

Very good recipe. I modified it slightly to slowly cook the onions and celery (of which I used two stalks) in 1/4 cup of butter in a sautee pan for about 15 minutes. This softened the onions and helped them more readily dissolve into the stuffing. I also added all the herbs and seasonings to the onion mixture and let it sit for about an hour before continuing the prep. When it came time to put everyting together, I then mixed the onion/celery mixture into the breadcrumbs (I used corn bread) and spread it onto the baking dish. A few other recommendations for improvement beyond this: Take out the chicken at the 1.5 hour mark, then spread out the stuffing onto a shallow baking dish and continue to cook for about 15 more minutes. I found the stuffing a touch too moist and this would dry it out just enough. Also, if you sautee the onions/celery first, you definitely DO NOT need the extra butter drizzled on top. Also, only 1/2 a can of chicken stock is necessary to achieve the right moisture level (I think next time I'd even cut the applesauce down by 1/3 to keep it from becoming too wet). All that said, however, it is a great recipe!

foodaholic
1/29/2007

I used a boneless whole chicken breast for ease... the skin was crispy and wonderful.

Don Quixote
5/28/2005

Delicious. Made it without modification. Great applesauce flavor. Family wants more of this.