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

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.