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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.

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Rate this recipe 4.3/5 (49 Votes)


  • 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


Servings 4
Preparation time 25mins
Cooking time 50mins
Adapted from


Step 1

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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