Chicken Breasts Stuffed with an Apple and Bulgar Grain Filling

Ingredients for Filling:

1/3 cup of Bulgar grain

1/3 cup boiling chicken broth

2 cloves of garlic, minced

2 Tbsp apple juice

1 Tbsp lemon juice

1/8 tsp finely grated lemon rind

1 celery stalk

1 large red apple, cored and diced

1/2 carrot grated

1 Tbsp minced Italian parsley

Chicken:

 4 large chicken breast halves boned

1/3 cup Marsala wine

1/4 cup balsamic or red wine vinegar

3 Tbsp olive oil

Directions:
Place the Bulgar, broth, garlic, apple and lemon juices, and lemon rind in a small bowl.  Cover and allow to soak until the liquid is absorbed, between 30 minutes and 1 hour. Halve the celery stalk, and then cut wider half in two lengthwise pieces. Cut the celery into thin slices on the diagonal. Place the bulgar, celery, diced apple, grated carrot, and parsley in a serving bowl and toss until combined. Chill before stuffing chicken.

Place the breasts between layers of plastic wrap or wax paper and flatten to a 3/8 inch thickness. Lay the breasts down and place about 1/3 cup filling on each breast, leaving a 1 inch border. Gather up the edges around the stuffing as best you can, and wrap each bundle with the skin. Preheat oven to 350F. Place the bundles in a baking dish just large enough to hold them comfortably. Pour in Marsala and apple juice, cover and place in oven for 20 minutes. Arrange the chicken on a platter and pour the cooking juices into a saucepan.  Place saucepan over high heat and boil until reduced to half. Remove from the heat, pour the sauce into a mixing bowl, and vigorously whisk in 3 tablespoons olive oil.  Pour the sauce over the chicken and serve immediately.