Apple & Cheese Stuffed Chicken Breasts

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.

Step your chicken game up!
Step your chicken game up!
Step your chicken game up!

PREP TIME

25

minutes

TOTAL TIME

50

minutes

SERVINGS

4

servings

PREP TIME

25

minutes

TOTAL TIME

50

minutes

SERVINGS

4

servings

Ingredients

  • 4

    chicken breasts, boneless

  • 1

    apple, peeled and chopped

  • 1

    large shallot, chopped fine

  • 2

    tablespoons fresh French tarragon, parsley, or sage

  • 1

    teaspoon garlic powder

  • 1/2

    cup fine bread crumbs

  • 1/2

    cup cheddar cheese, grated

  • 1/2

    cup monterey jack cheese, grated

  • 1/4

    cup apple cider

  • 2

    tablespoons boiled cider

  • 2 to 3

    tablespoons white wine

  • 3/4

    cup chicken stock

  • Salt & pepper, to taste

Directions

Pat chicken dry. Cut a pocket in each chicken breast (or butterfly each chicken breast). Combine the apples, shallots, tarragon, garlic powder, cheese and breadcrumbs. 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 425°F oven. Roast, until the chicken comes to 160°F, 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.

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