Vegetable cooking spray
1/4 c. finely chopped green onions
1 c. unsweetened apple juice
1/2 c. finely chopped, peeled apple
1/2 c. soft rye bread crumbs
2 tbsp. minced fresh parsley
1/8 tsp. salt
1/8 tsp, caraway seeds; optional
4 skinned, boned chicken breasts halves
2 tsp. butter
1 tbsp. cornstarch

Coat a large skillet with cooking spray; place over medium heat until hot. Add onions and saute until tender. Remove from heat. Stir in 2 tablespoons apple juice, chopped apple, bread crumbs, parsley, salt, and caraway seeds.

Remove from skillet and set aside. Wipe pan drippings from pan. Place chicken between 2 sheets of waxed paper; flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Divide bread crumbs mixture evenly into center of chicken breasts. Roll each breast up lengthwise tucking ends under. Secure with wooden picks.

Coat skillet with spray; add butter, place over medium heat until hot. Add chicken and cook until brown on all sides. Add 4 tablespoons apple juice and cover. Simmer 45 minutes or until tender. Remove chicken from pan. Add cornstarch to pan juices in skillet; stir until smooth. Stir in remaining apple juice. Bring to a boil; cook until thick and bubbly. Spoon over chicken rolls and serve. Makes 4 servings.