Baked Chicken Stuffed Apples
3 lbs, bone in chicken breast, skin removed
6 large apples of choice
½ cup bread crumbs
3 tablespoons unsalted butter
1 tablespoon of minced fresh tarragon.
pinch of ground ginger, clove, cinnamon (just under ¼ teaspoon each)
4 tablespoons of brown sugar
Salt and Pepper to taste
Preheat oven to 350 degrees
Place chicken in large sauce pan, season with salt and pepper, cover with water, bring to a boil, reduce, and simmer until meat just about falls of the bones. Remove meat, shred meat, mix with 2 tablespoons of soft butter, add spices, tarragon, salt and pepper to taste, mix well, set aside.
Cut top off apples, set aside, core apples, do not cut all the way through. You want to leave about ¾ of an inch of apple on sides.
Mix the remaining butter with sugar and bread crumbs, create a paste.
Stuff apple with chicken mixture, cover with bread crumb mixture.
Place in a deep baking dish, cover with foil. Bake foe 30 minutes, reduce heat by 5 degrees every 5 to 7 minutes, to prevent the apples from bursting. After 30 minutes, remove foil, add apple tops to baking dish and bake for an additional 5 minutes or until bread crumbs brown.
Remove, place on serving dish, place apple tops back on apples.