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Apple and Cheese Stuffed Chicken Breasts

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Apple and cheese is one of my favorite snack combinations. Pair that with fresh tarragon, shallots and bread crumbs and you have a flavorful stuffing that you will love. The chicken is seared, then roasted, for a moist finish. A quick pan sauce is made with apple cider, a splash of white wine and chicken stock and you have a week night dinner that is easy enough to put together, but fancy enough for a dinner part.


4 boneless chicken breasts
1 large shallot, chopped fine
2 Tablespoons fresh French tarragon (or fresh parsley, or sage)
1 tsp. garlic powder
½ cup fine bread crumbs
½ cup grated cheddar cheese
½ cup grated Monterey Jack Cheese
¼ cup apple cider
2 Tablespoons Boiled Cider (optional, order with King Arthur Flour)
2-3 Tablespoons white wine
¾ cup chicken stock
salt & pepper
Kitchen Twine
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Pat chicken dry. Cut a pocket in each chicken breast (or butterfly each chicken breast) Peel and chop the apples; add the shallots, tarragon, garlic powder, cheese and breadcrumbs and combine. Stuff the chicken, generously; likewise, if you've butterflied the chicken breasts, layer with stuffing and roll up. Using kitchen twine, tie each chicken breast and season with salt & pepper. Heat an oven-proof skillet with a thin layer of olive oil and sear on medium-high, until golden brown. Turn over and place the entire skillet in a preheated 425F oven. Roast, until the chicken comes to 160F, about 20 to 25 minutes. Remove from the oven, and set the chicken on a plate; cut and remove the kitchen twine. Loosely cover with foil. Drain any excess fat/oil from the skillet. With skillet on medium-high, deglaze the pan with the apple cider, scraping off any loose bites. Add the white wine and stir for a minute or two. Add the chicken stock and reduce to about half. Serve each chicken breast with plenty of pan sauce. Bon Apetit!

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