Married Food: Apple Raisin Stuffed Chicken

First thing's first: you need to break your oven. If you have Hellcats, ask them to take a break from ruining the Christmas tree to break your oven. Or, you can be less dramatic (but what's the fun in that) and fire up your grill. There's no snow on the ground, so there's still time to make this meal outside.

3 chicken breasts, pounded down so they're evenly thin (1/2 inch? I'm bad with measurements...)
6 oz package of stuffing (I used Hannaford brand, cause it's only the best for my family)
1/2 stick of butter
1 1/2 c hot water
1/4 c raisins (or cranberries, if you mortally detest raisins. Or no fruit if you're related to me)
1 apple, cut into small pieces
Small amount of oil (for oiling your cast iron skillet and to brush on the chicken)
Paprika (for making the chicken look not so pasty white)

Heat your grill to about 375. You can also do this in the oven if you didn't have the heart to kill an appliance at Christmastime. Pound the crap out of those chicken breasts, so they're even.

Combine the stuffing, fruit, butter, and hot water and let sit for 5 minutes. Spoon a small amount (maybe 1/4 c) on top of each chicken breast. Roll up (they aren't gonna be eggroll small....they're gonna look like a fist. But don't think about that when you're eating them.) Repeat with each breast and keep the remaining stuffing for the next step.

Lightly oil your cast iron skillet. Put the breasts, seam side down, into the skillet. Lightly brush with oil and sprinkle with paprika. Grill (or bake) for 20 minutes. Add the remaining stuffing around the pan and cook for another 20 minutes or until the chicken is done.

The stuffing around the pan is crunchy on the bottom. The chicken is really moist. This was a winner at the house. You could add 1/2 c of walnuts or pecans, as the original recipe called for, but I forgot to add, and that would be super delicious as well.