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Roasted “Chicken” With Apple Créme Sauce





1.4 cup minced white onion
4 tablespoons vegetable margarine
1 cup bread crumbs
1.4 cup diced apple
1 tablespoon chopped parsley
3 tablespoons chopped pecans
4 veggie chicken breasts, split
in half
4 veggie bacon strips
1.2 cup apple liqueur
1.2 cup vegetable broth
1.2 cup almond milk
2 tablespoons arrowroot
Salt and pepper to taste
Olive oil

Preheat the oven to 395 degrees.

Sauté the onion in 2 tablespoons of the margarine. Add the remaining margarine, the bread crumbs, apples, parsley, pecans, salt, and pepper. Combine well.

Stuff the four “breasts” with the mixture. Secure them by tying a strip of uncooked veggie bacon around the middle.

Brush with olive oil and place in an oiled ovenproof baking dish.

In a saucepan, combine the apple liqueur, broth and almond milk. Bring to a boil and remove 3 tablespoons of the mixture.

Allow it to cool, and then add the arrowroot; combine and return the mixture to the saucepan.

Stir until thickened and remove from the heat. Pour over the stuffed breasts and roast for 20 minutes.


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