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Apple Stuffed Chicken

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Ingredients

  • 1 Empire, Fuji or Braeburn apple, cored & finely diced
  • 1/2 cup shredded reduced fat cheddar
  • 2 tablespoon seasoned dried bread crumbs
  • 1 1/2 teaspoon chopped fresh thyme, plus 3 large sprigs
  • 1 tablespoon Lemon Juice
  • 1/2 teaspoon each salt & freshly ground pepper mixed
  • 4 skinless, boneless chicken breast halves ( 6 oz each)
  • 1/4 cup all purpose flour for dredging
  • 2 teaspoon canola oil
  • 3/4 cup apple cider
  • 1/2 cup chicken broth
  • 2 teaspoon dijon mustard

Details

Servings 4
Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

You'll need 12 wooden toothpicks coated with nonstick spray. In a small bowl, mix apple, cheese, bread crumbs, chopped thyme, lemon juice and half the salt mixture. On a cutting board, lightly press each chicken breast flat with one hand. Using a sharp knife, carefully cut into side a breast to form a deep horizontal pocket (do not pierce top, bottom or far side of breast),

Divide the apple mixture into 4 portions and stuff into chicken pockets. With the prepared toothpicks, pin closed. Sprinkle the remaining salt mixture over breasts. Dredge chicken in flour to lightly coat, tap off excess flour. (At this point, chicken can be refrigerated, covered up to 6 hrs).

Heat oil in a large nonstick skillet over medium high heat. Add chicken and brown 3 minutes per side.

Pour 1/2 cup of the apple cider and the broth into skillet, add thyme springs. Bring mixture to a boil, reduce heat to low, cover and simmer 5 to 7 minutes until chicken is cooked through and stuffing registers 165 degree F on an instant read thermometer.

Remove Chicken to a serving plate, cover with foil to keep warm. Whisk mustard and remaining 1/4 cup cider into juices in skillet. Boil mixture 3 min on high until reduced and slightly thickened. Spoon sauce over chicken and serve.

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