Source: Chef John Casey, Claim Jumper Restaurant, Phoenix, Arizona - azfamily.com

3/4 stick butter
1/2 cup celery, diced
1/2 cup onion, diced
2 cups chicken stock
1/4 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon granulated garlic
1/4 teaspoon plus 1 pinch white pepper
10 ounces sourdough croutons
1 1/2 Granny Smith apples, diced
1 teaspoon dried tarragon
1 tablespoon freshly-chopped parsley
4 double chicken breasts, skin-on
1 cup apple juice
1/4 cup brandy
1/4 cup whiskey
4 tablespoons granulated sugar
1 pinch fresh tarragon leaves
1 pinch ground nutmeg

Melt butter in a saucepan. Saut?celery and onion until translucent.

In a separate pot, place 1-1/2 cups chicken stock, thyme, basil garlic and 1/4 teaspoon white pepper; simmer 15 minutes. Pour chicken stock mixture over the onions and celery; simmer 15 minutes.

In a large mixing bowl, combine croutons, 1 whole diced apple, dried tarragon and parsley; add to stock mixture. Mix well. Spread mixture on a cookie sheet to cool.

Place chicken breasts skin side down on a cutting board; flatten and score thick spots. Place a 3-inch ball of stuffing on the chicken breasts; roll the ends over the ball to cover it completely. Place each rolled up chicken breast on a cooling rack placed over a baking sheet. Pour a little water in the baking sheet. Bake chicken in a preheated 350 degree F oven for 18 to 20 minutes or until the chicken's internal temperature reaches 165 degrees F.

In a saucepan, combine 1/2 apple, 1/2 cup chicken stock, apple juice, brandy, whiskey, sugar, fresh tarragon, allspice, nutmeg and 1 pinch white pepper; simmer 20 minutes. If needed, thicken with a slurry of 1 Tbsp. cornstarch and a little water.

Serve chicken over a bed of stuffing. Drizzle sauce over chicken before serving.