4 c. Granny Smith apples, diced
1 c. walnuts
1/2 lb. butter
1/2 c. brown sugar
1/2 c. honey
1/2 c. maple syrup
1/4 c. raisins
2 tbsp. nutmeg
4 c. dried bread crumbs
4 chicken breasts (halves)

RAISIN SAUCE:

1/2 c. brown sugar
1/2 c. orange juice
1/2 c. red wine
1/2 c. black current jelly
2 c. chicken stock
1/4 c. raisins
1/4 c. red wine vinegar

Combine all ingredients except bread crumbs and chicken in saucepan. Cook over medium heat until apples are soft. Remove from heat and let cool. Then add bread crumbs. Pound out chicken breasts, put stuffing in center and roll. Bake at 350 degrees for 1/2 hour. (Heap extra stuffing on top.) Serve with raisin sauce. Serves 4.

Sauce: Cook all over medium heat until reduced by half, then thicken with flour/butter flour or cornstarch and water. Pour on chicken and serve.