Stuffing:
Mix 1/4 cup chopped hazelnuts (filberts), 1 medium apple, chopped (1 cup), and one 3 oz package cream cheese softened.
4 bone-in, skin-on chicken breast halves
2 teaspoons butter or stick margarine, melted
1/2 teaspoon salt
1/4 teaspoon pepper
Heat over to 375. Greese square pan, 9x9x2.
Prepare stuffing (as above)
Loosen skin from chicken by inserting fingers between skin and meat; gently separate in center, but leave skin attached at sides. Spread 1/4 of the stuffing evenly between meet and skin of each chicken breast. Smooth skin back over breasts, tucking under loose areas.
Place chicken skin side up in the greased pan and brush with butter. Sprinkle with salt and pepper.
Bake uncovered 45-55 minutes or until juice of chicken is no longer pink.
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