Apple Stuffed Chicken
Pan seared chicken breast, stuffed with sweet apple and cheddar cheese, then simmered in an apple cider broth.
Servings: 4
Ingredients
- 1 lg. Honey Crisp apple grated
- 1/2 c. cheddar cheese
- 2 T. seasoned dried bread crumbs
- 1 1/2 tsp. dried thyme leaves divided
- 1 T. lemon juice
- 1/2 tsp. salt divided
- 1/2 tsp. black pepper divided
- 4 boneless skinless chicken breasts
- 1/4 c. all-purpose flour for dredge
- 2 tsp. Canola oil
- 3/4 c. apple cider divided
- 1/2 c. chicken broth
- 2 tsp. Dijon mustard
Instructions
- Spray 12 wooden toothpicks with nonstick spray; set aside.
- In a small bowl, combine apple, cheese, bread crumbs, 1 teaspoon thyme, lemon juice, 1/4 teaspoon salt and 1/4 tsp. pepper.
- On a cutting board, lightly press each chicken breast flat with one hand; using a sharp knife, carefully cut a horizontal pocket (do not pierce top, bottom or far side of breast).
- Divide the apple mixture into 4 portions and stuff into each chicken pocket. Pin close with prepared toothpicks. Sprinkle the remaining salt and pepper over the breasts.
- Dredge chicken in flour to lightly coat; tap off excess flour.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken and brown 3 minutes per side.
- Pour 1⁄2 cup of apple cider and the chicken broth into skillet; Sprinkle with remaining 1/2 teaspoon of thyme. 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 degrees on an instant-read thermometer.
- Remove chicken to a serving plate; cover with foil to keep warm. Whisk in mustard and remaining 1⁄4 cup cider into juices in skillet; boil mixture 3 minutes on high until reduced and slightly thickened. Spoon sauce over chicken and serve.
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