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Apple and Cheese Stuffed Chicken Breasts PRINT
- PREP TIME: 25 min
- |
- COOK TIME: 25 min
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.
Ingredients
| 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 |
Directions
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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