2 tbsp. butter
6 green onions, chopped
1 c. apple juice
2 Granny Smith apples, chopped
1/2 c. whole wheat bread crumbs
2 tbsp. parsley
1/8 tsp. salt
1/4 tsp. caraway seeds
1 tbsp. cornstarch
2 whole chicken breasts
2 tbsp. brandy

Saute onions in 1 tablespoon butter until tender; remove from heat. Stir in 2 tablespoons apple juice and chopped apples, bread crumbs, parsley, salt, and caraway seeds. Mix well. Remove from skillet and set aside. Wipe pan.

Flatten chicken, divide crumb mixture evenly over center of each piece. Roll up, tucking ends under. Secure with toothpicks. Add remaining butter to pan.

Over medium-high heat, add chicken rolls and cook until brown. Add 2 tablespoons apple juice and brandy, cover, reduce heat and simmer for 45 minutes.

Add cornstarch to pan juices. Stir until smooth. Stir in rest of apple juice (3/4 cup). Bring to boil. Cook, stirring until sauce is thickened. Serve over rice.