Ingredients

• 0.25 cups half-and-half
• 1 large egg
• 0.5 teaspoons dried sage , crumbled
• 0.5 cups unsalted butter
• 1 cup chopped onion
• 1 cup chopped celery
• salt and ground black pepper to taste
• 1.5 cups chicken broth
• 4 cups herb-seasoned stuffing mix
• 2 cups chopped , unpeeled apples
• 0.5 cups dried cherries
• 0.5 cups chopped pecans , divided
• 6 chickens cutlets
• 0.5 teaspoons paprika
• 0.5 teaspoons dried rosemary
• olive oil cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whisk half-and-half, egg, and sage together in a bowl; set aside.
3. 3 Melt butter in a 12-inch oven-proof nonstick skillet over medium heat. Add onion, celery, salt, and black pepper; cook, stirring frequently, until onion begins to soften, about 4 minutes. Pour in chicken broth, then stir in stuffing mix. Add apples, dried cherries, and ¼ cup pecans. Off heat, stir in half-and-half mixture. Smooth out stuffing mixture in the skillet.
4. 4 Season chicken cutlets with paprika, rosemary, salt, and black pepper; place on top stuffing mixture and press down until tops of cutlets are even with stuffing mixture. Sprinkle remaining ¼ cup pecans over top; lightly coat chicken with cooking spray.
5. 5 Bake in the preheated oven until chicken juices run clear, about 30 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Serve warm.

Nutrition per serving