1 Tb butter
4 chicken breasts (boneless, skinless, about 6-oz each)
1⁄3 cup    shallots (finely chopped)
1 cup apple (tart, finely chopped)
2 Tb sage (fresh, chopped)
2 Tb parsley (fresh, chopped)
2 cup dried bread cubes (or croutons, heaping)
salt and pepper (to taste)
1⁄2 cup chicken broth (or a bit more if needed)

Oil a baking pan. Trim chicken of all fat; flatten meat by pounding it lightly with a flat, heavy utensil. Place in pan. Heat oven to 350°F. Cook shallots in butter on stove top until tender, 4-5 minutes. Stir in apples, herbs, bread cubes, salt, pepper and just enough chicken broth to make a moist stuffing. Mound on chicken. Bake until stuffing has browned and chicken is tender, 20-25 minutes.