Apple Stuffed Chicken Breast

2 tbsps + 1/4 cup pecan halves divided, and toasted if desired 4 tbsp butter divided 1 granny smith apple cored, diced about 2 cups 1 medium onion chopped 1 tbsp + 1 tsp chopped fresh parsley divided 3/4 tsp dried marjoran, divided 3/4 tsp garlic powder, divided 1 tsp salt, divided 1/2 tsp pepper, divided 2 tbsps + 1/2 cup white riesling, divided 3 tbsps plain dry breadcrumbs 4 chicken breasts 1/2 cup chicken broth 1 tbsp flour 1/2 cup whipping cream

Preheat oven to 375. Chop 2 tbsps of pecans. In nonstick skillet melt 1 tbsp butter over hedium heat. Add apple, onion, 1 tbsp parsley, 1/2 tsp marjoram, 1/2 tsp garlic powder, 1/2 tsp salt and 1/4 tsp pepper. Cook until apple is tender, 4 min. Stirin 2 tbsps wine; cook until absorbed. Remove from the heat; stir in breadcrumbs and reserved pecans. Remove from skillet and cool 10 minutes. Place each breast skin side down on surface. Cut pocketin breasts. Turn skin side up; fill with 1/4 of apple mixture. Combine remaining parsley, marjoram, garlic powder, salt and pepper. Set aside 1 tsp mixture; sprinkle remaining over chicken. In nonstick skillet melt 1 tbsp butter. Add chicken skin side down; cook until chicken is lightly browned. Transfer to ungreased baking sheet; bake until meat juices run clear, about 30 minutes. In same skillet melt remaining butter. Stir in reserved parsley mixture and wine; cook until blubbly about 2 min. Combine broth and flour until smooth; stir into skillet and boil. Cook, stirring, one minute; stir in cream and remaining pecans. Heat thoroughly

I made this when we had the grandparents all over for dinner. It was a huge success.