APPLE AND CHEDDAR STUFFED CHICKEN BREAST RECIPE
Time 40m
Yield 5-6
Number Of Ingredients 10
Steps:
- Preheat oven to 350
- Combine apple mixture ingredients in bowl
- Pound chicken breasts
- Lay chicken breast in flour one at a time
- Spoon mixture onto chicken breast
- Roll chicken breast and stick with 2 toothpicks
- Add butter and oil to oven safe skillet and cook over medium heat
- Add chicken rolls
- Brown all sides, 3 - 5 minutes per side
- Move skillet to oven
- Bake for 14 minutes
- Serve with vegetables, rice or mashed potatoes
MAPLE GLAZED CHICKEN WITH CHEDDAR APPLE STUFFING
Chicken breasts are plumped up with a sage-scented apple and cheddar stuffing, roasted to perfection and then finished with a maple-Dijon glaze. The flavour profile smacks of comforting fall dinners - so why not add root vegetables, such as pieces of squash, parsnips and sweet potatoes to the oven - and when the chicken is done you can tuck into a complete roasted dinner.
Provided by Developed for CFC by Monda Rosenberg
Yield 4
Number Of Ingredients 9
Steps:
- Make a pocket in chicken breasts for the stuffing. Working with one breast at a time, form a pocket in the thickest side by making a horizontal cut about 2 ½ inches (6 cm) long and 1 ½ inches (4 cm) deep. Preheat oven to 375°F (190°C).
- Finely chop apple and place ½ cup (125 mL) in a bowl. Sprinkle with sage and onion. Work between your hands to evenly mix. Sprinkle in cheese and stir to mix.
- Gather up about a ⅓ cup (100 mL) apple mixture and press together. Gently open the pocket in one chicken breast and stuff in cheese mixture, pushing as close to center of breast as possible. Add more if you can. Wet inside edges of opening and press down to seal. Set on a baking sheet with shallow sides. Repeat with remaining chicken and stuffing. Pressing the opening side of the chicken against the side of the baking sheet will help hold the stuffing in.
- Stir Dijon with melted butter, maple syrup, thyme and salt. Brush a little over chicken. Loosely cover chicken with a tent of foil. Roast at 375°F (190°C) for 30 minutes. Brush again with Dijon mixture. Continue roasting, uncovered, this time until chicken feels springy when tapped, from 15 to 25 more minutes. If chicken gets beautifully brown before it is cooked though, lay foil pieces loosely overtop the brown areas.
Nutrition Facts :
APPLE STUFFED CHICKEN BREAST
This is a great dish for the fall. Golden Delicious, Granny Smith, Newtown Pippin, Rome Beauty and/or Winesap apples may be used.
Provided by Behr
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Combine apple, cheese, and bread crumbs. Set aside.
- Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.
- Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.
- Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.
Nutrition Facts : Calories 139.4 calories, Carbohydrate 4.9 g, Cholesterol 46.2 mg, Fat 5.1 g, Fiber 0.5 g, Protein 15 g, SaturatedFat 2.9 g, Sodium 119.6 mg, Sugar 1.9 g
CHICKEN BREASTS STUFFED WITH APPLES & CHEDDAR
I have been meaning to give this elegant sounding chicken dish for years and have decided to share it here even though I haven't tried it yet. I originally clipped this from a magazine years ago and thought it would be a lovely choice for a romantic dinner.
Provided by HeatherFeather
Categories Chicken
Time 45m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- If you haven't already pounded your chicken breast halves, do so now- they should be 1/4" thin; season with salt and pepper to taste on both sides. Peel your apples unless you prefer them to have the skin on.
- Combine apple chunks,cheese, and bread crumbs in a small bowl.
- Divide the apple mixture into two portions and place one portion on top of each piece of chicken.
- Roll up chicken into a bundle, using toothpicks to secure if needed.
- Melt butter in a skillet, then brown the chicken briefly on both sides in the butter- just a few minutes each side to brown but not cook all the way through yet.
- Once browned, add wine and 1/4 cup of water.
- Cover pan and let simmer 15-20 minutes on medium-low heat- until chicken is no longer pink and completely cooked through.
- Remove cooked chicken from the pan using a slotted spoon and set on two plates.
- Remove toothpicks.
- Whisk together 1 Tbsp of water and the cornstarch well and add to the pan juices.
- Whisk until blended and cook and stir until thickened slightly (you may need to raise the heat a bit); test for seasoning and add more salt and pepper if needed.
- Ladle over chicken and sprinkle parsley over tops as a garnish.
APPLE-STUFFED CHICKEN BREASTS
Make and share this Apple-Stuffed Chicken Breasts recipe from Food.com.
Provided by Dancer
Categories Apple
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place chicken breast halves between 2 pieces of waxed paper.
- Pound chicken to 1/8" thickness.
- Mix sugar and cinnamon.
- Coat apple slices with sugar mixture.
- Divide apples among chicken breast halves; secure with toothpicks.
- Cover and grill chicken 4 to 6" from medium coals, 20 to 25 minutes, turning after 10 minutes, until done.
- Remove toothpicks.
- Mix the apple cider and cornstarch in 1 quart saucepan.
- Cook over medium heat until thickened and bubbly.
- Spoon over chicken.
Nutrition Facts : Calories 214.8, Fat 3.2, SaturatedFat 0.7, Cholesterol 75.5, Sodium 146.4, Carbohydrate 21, Fiber 2.3, Sugar 15.8, Protein 25.3
APPLE & BRIE STUFFED CHICKEN BREASTS
Chicken breasts are stuffed with apples, Brie and herbs; topped with a warm cider sauce, carmelized onions and tender cinnamon-apples. This is a deliciously different departure from bland baked chicken.
Provided by Feast Your Eyes
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 400 degrees F.
- Wash the chicken and pat dry with paper towels.
- Transfer the chicken to a clean cutting board. Lightly press each chicken breast flat with one hand; use a sharp knife to cut a slit horizontally along one edge of the breast, cutting nearly to the opposite side but not all the way through. Open it so it forms two flaps, attached at the center, like a butterfly. Set aside - keep refrigerated.
- To a small mixing bowl, add the diced apple, lemon juice, lemon zest, sage, 3 tablespoons of bread crumbs, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- Stuff each breast with about a quarter of the apple mixture and 1 slice of Brie; close the flap, press it down firmly, and set the chicken aside.
- Transfer the stuffed chicken breasts to a baking sheet. (There is no need to seal them around the edges.) Sprinkle the breasts with salt and pepper.
- Combine the remaining bread crumbs, parsley, and salt and pepper to taste in a shallow dish. Lightly beat the egg with a fork in another dish.
- One at a time, hold the chicken breast together and dip in the beaten egg - coat on both sides. Dredge in the bread crumb mixture, turning it over to coat well. Repeat until done.
- Next, drizzle 2 teaspoons of olive oil into a large heavy-bottom skillet; set over medium-high heat. Add the chicken breasts; brown on each side (about 2 - 3 minutes per side).
- Transfer the chicken breasts to a large casserole dish; add 1/2 cup of the apple cider/juice, the chicken broth, and the thyme sprigs. Place in the oven and bake for 15 - 20 minutes, or until no longer pink inside.
- While the chicken is baking, heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the onions and sauté for about 15 - 20 minutes, stirring often. Cook until they turn deep golden brown. To the onions add the garlic, sliced apples, cinnamon and wine and cook for about 5 more minutes, or until the liquid evaporates. Cover and keep warm.
- Transfeer the chicken to a warmed serving platter; cover with foil to keep warm.
- Whisk together the remaining apple cider/juice, the mustard, and the cinnamon; bring to a boil in a small sauce pan on high heat for 3 minutes until the sauce is reduced and slightly thickened.
- Spoon the carmelized onions and cinnamon apples, followed by the sauce over the chicken. Serve immediately.
Nutrition Facts : Calories 421.4, Fat 12, SaturatedFat 6.1, Cholesterol 149.7, Sodium 489.1, Carbohydrate 34.2, Fiber 4.5, Sugar 13.4, Protein 38.6
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