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Stuffed Hazelnut Chicken with Apple Cider Sauce
Sauce: Boil sparkling cider to reduce to 1 cup. In another saucepan, boil vinegar and cassis to reduce to 1/4 cup. Combine reduced cider, reduced vinegar mixture, brandy, and chicken stock and boil to reduce to 3/4 cup. Add cream and simmer briskly to reduce until mixture thickens and coats a wooden spoon, about 20 minutes. Salt and pepper to taste.
Chicken Breasts: Between sheets of waxed paper, pound chicken breasts to flatten. Saute garlic, shallots, celery, and apple in butter over medium-low heat until soft, but not brown (about 10 minutes). Allow to cool. Mix in 2 eggs, cream, and cider. Mix in bread crumbs. Season with salt and pepper. Spread stuffing over chicken breasts. Place teaspoon of cream cheese on top of stuffing. Beginning with widest part, roll up breasts firmly. Beat 2 eggs; mix hazelnuts and crackermeal. Dip stuffed chicken breasts in eggs, then in hazelnut crackermeal mixture. Heat oil. When hot, brown chicken breasts. Place on cookie sheet. Bake for 35 to 45 minutes or until thermometer reaches internal temperature of 165 degrees. Place on serving dish. Spoon apple cider sauce over top.
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