Impressive for company – delicious for a family!
6 large boneless, skinless chicken breasts
1/2 cup chopped apple
1 tbsp chopped onion
1/2 cup sliced almonds
1/2 cup Dried Cranberries
2 tubes of crescent roll dough
4 oz trout paté, regular paté, or tin of deviled ham
3 tbsp butter or margarine
3 tbsp flour
1/2 cup chicken broth
1/2 cup Cranberry Wine
1/2 cup milk
Blend the apple, onion, almonds and cranberries together. Pound the chicken breasts flat and fill each with stuffing. Wrap the chicken around the stuffing and hold closed with toothpicks. Place on a greased pan and bake at 350°F for 45 minutes. Can make ahead to this point and refrigerate.
Lay out two triangles of crescent roll dough and squeeze together to form a square. Spread a layer of paté over dough. Place a stuffed chicken breast in the centre and seal dough around it. Bake at 375°F for 10 minutes.
In small saucepan, melt butter. Add flour. Blend broth, wine and milk together and add slowly to flour mixture, stirring constantly. Cook, stirring, until sauce comes to a boil. Remove from heat and serve over chicken.