Dunkin' Donuts Low Fat Apple Caramel Muffin Stuffin'
To be served with Pan Roasted Chicken Breast

2 Dunkin' Donuts Low Fat Apple Caramel Muffins, allowed to stale, or cut into 8 pieces and toast in a 350°F oven for 5 minutes
2 Tbls. vegetable oil
1 medium onion, cut into ½ inch pieces yielding approximately 1 cup
1 apple, cut into ½ inch pieces yielding approximately 1½ cup
¼ tsp. dry thyme
1 cup chicken broth
½ tsp. rosemary, chopped fresh
1 Tbls. parsley, chopped fresh
Salt and pepper to taste

In a large (10") sauté pan, heat 1 Tbls. vegetable oil over medium low heat. Add onions and apples to pan and cook for 6-8 minutes or until onions have become translucent and begun to brown and apples have begun to soften and brown. Add the thyme. Transfer ingredients to a mixing bowl. Add the muffin pieces, chicken broth, rosemary and parsley. Season with salt and pepper. Mix thoroughly and let stand for approx 5 minutes.

Pair with Pan Roasted Chicken Breast.

Pan Roasted Chicken Breast
To be served with Dunkin' Donuts Low Fat Apple Caramel Muffin Stuffin'

4-6, 6-7 oz. boneless, skinless chicken breasts, cut a pocket for stuffing
2 Tbls. cider vinegar
1 cup chicken broth
Flour for dusting
Salt and pepper to taste
Seasonal vegetables of choice

Preheat oven to 350°F

Measure 1/3 cup of Dunkin' Donuts Apple Muffin Stuffin’ and stuff into pocket of each chicken breast. Repeat until all are stuffed. Season the exterior of the stuffed chicken with salt and pepper, then lightly dust with flour.

Preheat a large, ovenproof sauté pan over medium heat, add 1 Tbls. vegetable oil. Add chicken and sauté for 3-4 minutes. Turn chicken over, add seasonal vegetables and sauté for 2 minutes. Add the cider vinegar and cook for 2 more minutes. Add the chicken broth. Cover and transfer to oven for approximately 15 minutes or until vegetables are tender and the chicken has reached an internal temperature of 160°F.

*Some seasonal vegetable suggestions include parsnips, carrots and turnips. These harder root vegetables would need to be cut into large chunks and partially cooked in boiling, salted water before roasting with the chicken. Hearty greens such as swiss chard, dandelion or kale are also a great choice, but should be added in the final minutes of cooking or sautéed separately.

Dunkin' Donuts Pumpkin Latte and Donut Trifle

1 large hot Dunkin' Donuts Pumpkin Latte
1 box instant vanilla pudding
2 Dunkin' Donuts Pumpkin Donuts
Gingersnap and other favorite wafer cookies
Whipped cream

Empty contents of pudding package into mixing bowl. Measure 16 oz. of the Pumpkin Latte and add to mixing bowl, whisking for 1-2 minutes until blended according to package instructions.

Choose either individual serving containers or a 1½ quart trifle or soufflé dish to layer together the dessert.

Divide 2 oz. of pudding into individual serving containers or add 12 oz. of pudding to bottom of larger dish. Crumble Pumpkin Donuts, add a layer of donuts on top of pudding and gently press into custard. Top donut layer with remaining pudding and a layer of crumbled gingersnaps on top. Cover with plastic wrap and refrigerate until ready to serve.

To serve, top with whipped cream and garnish with a gingersnap cookie.