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|
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!