Apple and Cheese Stuffed Chicken Breasts
By MJH
Ingredients
- 4 boneless chicken breasts
- 1 large shallot, chopped fine
- 2 Tablespoons fresh French tarragon (or fresh parsley, or sage)
- 1 tsp. garlic powder
- 1/2 cup fine bread crumbs
- 1/2 cup grated cheddar cheese
- 1/2 cup grated Monterey Jack Cheese
- 1/4 cup apple cider
- 2 Tablespoons Boiled Cider
- 2-3 Tablespoons white wine
- 3/4 cup chicken stock
- salt & pepper
- Kitchen Twine
Details
Preparation time 25mins
Cooking time 50mins
Adapted from foodiewife-kitchen.blogspot.com
Preparation
Step 1
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.
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