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.
Adapted from foodiewife-kitchen.blogspot.com
boneless chicken breasts
large shallot, chopped fine
Tablespoons fresh French tarragon (or fresh parsley, or sage)
tsp. garlic powder
cup fine bread crumbs
cup grated cheddar cheese
cup grated Monterey Jack Cheese
cup apple cider
Tablespoons Boiled Cider (optional, order with King Arthur Flour)
Tablespoons white wine
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!