Stuffed Chicken Breasts With Apple Cider Vinegar Sauce Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

APPLE-STUFFED CHICKEN BREASTS



Apple-Stuffed Chicken Breasts image

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

4 boneless skinless chicken breasts
2 tablespoons sugar
1/4 teaspoon cinnamon
2 medium tart apples, peel,cut in thin slices
1 cup apple cider
1 tablespoon cornstarch

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

CARAMELIZED APPLE STUFFED CHICKEN BREAST WITH FONTINA AND BING CHERRIES



Caramelized Apple Stuffed Chicken Breast with Fontina and Bing Cherries image

Provided by Food Network

Categories     main-dish

Time 9h

Yield 8 servings

Number Of Ingredients 12

2 ounces red wine vinegar
3 ounces apple cider vinegar
2 teaspoons Dijon mustard
1 teaspoon dry mustard
4 teaspoons honey
7 ounces olive oil
8 chicken breasts, boneless and skinless
Salt and freshly ground black pepper
3 medium Fuji apples
1 ounce unsalted butter
6 1/2 ounces fontina cheese, shredded
6 1/2 ounces dried bing cherries, roughly chopped

Steps:

  • For the marinade: Place the red wine vinegar, apple cider vinegar, the mustards, and honey in a food processor. Turn it on and drizzle in the olive oil until fully incorporated (emulsified). Marinate the chicken breasts overnight in this mixture.
  • Preheat grill or grill pan on high. Remove chicken breasts from the marinade and transfer to a plate. Season them with salt and pepper. Mark the chicken breasts by grilling them only long enough to make grill marks and then rotating them about 45 degrees to make crosshatch marks. Do this on 1 side only. The chicken breasts should still be completely raw inside. Hold breasts in refrigerator until ready to stuff.
  • For the stuffing: Peel, core, and very roughly chop the apples. Melt the butter in a saute pan over medium/high heat and add the apples. Cook the apples for roughly 5 to 10 minutes or until they are deeply browned. Remove from heat and transfer to a mixing bowl. Add the fontina and cherries and mix. Season, to taste, with salt and pepper.
  • For the chicken: Preheat your oven to 400 degrees F. Cut a slit in the side of each breast (in the thicker part) about 1-inch wide, creating a pocket almost as large as the breast itself. Stuff the breasts with the apple stuffing mix ¿ cramming in as much as possible without ripping the breast. At this point the breasts are ready to bake and can either be held in the refrigerator for up to 24 hours or baked right away. When ready to bake, place on a baking sheet and bake for about 12 to 15 minutes or until an instant-read thermometer registers 155 degrees F in the thickest part of the breast.

STUFFED CHICKEN BREASTS WITH CIDER VINEGAR SAUCE



Stuffed Chicken Breasts with Cider Vinegar Sauce image

Categories     Chicken     Bake     Sauté     Vinegar     Dried Fruit     Raisin     Spinach     Fall     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 16

For cider vinegar sauce
1 tablespoon butter
3/4 cup sliced shallots
1/4 cup sugar
1/4 cup cider vinegar
2 1/2 cups chicken stock or canned low-salt broth
1 1/2 cups beef stock or canned broth
For chicken
1/2 cup dried apricots, sliced
1/4 cup raisins
6 tablespoons (3/4 stick) butter
5 mushrooms, chopped
1 cup chopped seeded peeled tomatoes
1 10-ounce package ready-to-use spinach, stemmed
6 boneless chicken breast halves with skin
Kitchen string

Steps:

  • Make sauce:
  • Melt butter in heavy medium saucepan over medium-low heat. Add shallots; sauté until beginning to brown, about 10 minutes. Add sugar. Sauté until shallots are golden brown, about 10 minutes. Increase heat to medium-high. Add vinegar; boil 2 minutes. Add both stocks; boil until liquid is reduced to 1 1/2 cups, about 25 minutes. Strain.
  • Make chicken:
  • Soak dried fruit in hot water to cover for 15 minutes. Drain.
  • Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add mushrooms and sauté until tender, about 4 minutes. Add tomatoes and sauté until almost all liquid evaporates, about 4 minutes. Stir in fruit and sauté 2 minutes. Season with salt and pepper.
  • Steam spinach until just wilted, about 2 minutes. Cool.
  • Using sharp knife, cut horizontal slit 3/4 of the way through each chicken breast. Open as for book. Sprinkle with salt and pepper. Place thin layer of spinach over half of each breast. Top spinach with 2 tablespoons fruit mixture. Close breasts over filling. Tie with kitchen string. (Sauce and chicken can be made 1 day ahead; chill.)
  • Preheat oven to 425°F. Melt 1 tablespoon butter in large skillet over medium-high heat. Sprinkle chicken with salt and pepper; brown in skillet, about 4 minutes per side. Transfer to baking sheet. Bake until chicken is cooked through, about 15 minutes.
  • Bring sauce to simmer. Remove from heat. Gradually add 4 tablespoons butter, whisking just until melted. Remove string from chicken. Cut each breast crosswise into 5 slices. Serve with sauce.

STUFFED CHICKEN BREASTS WITH APPLE CIDER VINEGAR SAUCE



Stuffed Chicken Breasts With Apple Cider Vinegar Sauce image

This is a much altered version of a recipe I found online a few years ago. I simplified it and it actually tastes better than the more difficult version. My family loves this recipe. My husband literally drinks the sauce. These are great for 4 or for 24. Very easy to scale up for large dinner parties.

Provided by foodandwinelover

Categories     Poultry

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breasts
1 tablespoon butter
2 garlic cloves, minced
2 tablespoons sugar
2 tablespoons cider vinegar
2 cups beef stock
7 dried apricots
1/4 cup dried cranberries
1/2 large seeded tomatoes, chopped
1/2 cup crumbled feta cheese
portion of small bag of fresh Baby Spinach
salt and pepper

Steps:

  • Heat the oven to 425 degrees.
  • For stuffing boil enough water to soak apricots and cranberries. Let soak for 15 minutes. Let apricots cool slightly and cut into small pieces and add to bowl with tomatoes and feta cheese. Season to taste with salt and pepper.
  • Using sharp knife, cut horizontal slit 3/4 way through each chicken breast. Open like a book and place on a cooking sheet. I use a cooking stone sheet with great results. Place a couple of layers of spinach on each inside side of chicken breast. No need to steam first. Place as much of the stuffing mix as you can on one side and close the breast over. I don't use string, but you can if you find it easier. I stuff as much as I can, almost to the point of overstuffing.
  • Lightly brush olive oil over breasts. Cover with foil for the first 10 mins of baking and then remove foil for last 30 mins or so. Actual time depends on breast size. I remove from oven when internal temp is 175 degrees. Cover with foil while you complete the sauce. I usually let sit covered for 10 mins or so.
  • For sauce melt 1 tbsp butter in sauce pan on medium heat. Add garlic and brown. Add the cider vinegar and boil 2 minutes. Add the sugar and beef stock and reduce temperature slightly and continue to boil until sauce is reduced to desired thickness and taste. About 10-15 mins should do it. You can dilute with additional stock if you boil down too much. Season to taste with salt and pepper. You can play around with sugar and vinegar amounts to get the flavor that is right for you.
  • You can serve breast as is or sliced. I prefer whole as I find that it tends to fall apart. Pour sauce over and serve.

Nutrition Facts : Calories 277.7, Fat 8.7, SaturatedFat 5.2, Cholesterol 92.8, Sodium 700.7, Carbohydrate 17, Fiber 1.5, Sugar 14.5, Protein 32

APPLE AND ALMOND STUFFED CHICKEN BREASTS



Apple and Almond Stuffed Chicken Breasts image

Make and share this Apple and Almond Stuffed Chicken Breasts recipe from Food.com.

Provided by Nicazz

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 teaspoons margarine
1/2 cup apple, chopped and peeled
1 tablespoon sliced almonds
1/4 teaspoon cinnamon
4 chicken breasts
1 egg white
1/2 cup dry breadcrumbs
1 1/2 teaspoons vegetable oil
1 tablespoon margarine
1 tablespoon flour
3/4 cup apple juice or 3/4 cup apple cider
1/4 cup chicken stock
1/4 teaspoon cinnamon
1 1/2 teaspoons brown sugar

Steps:

  • In skillet, melt margarine, saute apple, margarine, almonds, and cinnamon until apple is tender, around 5 minutes.
  • Flatten chicken breasts. Top with apple mixture, roll and secure with toothpicks.
  • Dip into egg white mixture, then into bread crumbs.
  • In a skillet, heat oil, saute breasts until browned on all sides. Place in a baking dish.
  • Sauce:.
  • In small saucepan, melt margarine. Add flour, cook with stirring for 1 minute.
  • Add apple juice, stock, cinnamon, brown sugar. Cook, stirring, until thickened, about 3 minutes.
  • Pour over chicken, cover, and bake for 10-15 minutes, or until chicken is cooked.

Nutrition Facts : Calories 418, Fat 21.1, SaturatedFat 5.1, Cholesterol 93.2, Sodium 277.5, Carbohydrate 21.6, Fiber 1.4, Sugar 9.6, Protein 34

APPLE & BRIE STUFFED CHICKEN BREASTS



Apple & Brie Stuffed Chicken Breasts image

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

4 boneless skinless chicken breast halves, trimmed fat
1 large apple, peeled, cored and diced (Fuji, Empire, or Braeburn)
2 teaspoons fresh lemon juice
1 tablespoon lemon zest
1 1/2 tablespoons fresh sage, chopped
3 tablespoons dry breadcrumbs
1/2 cup dry breadcrumbs
kosher salt
fresh ground black pepper
4 ounces brie cheese, rind removed and divided into 4 even slices
2 tablespoons fresh parsley, chopped
1 egg
olive oil
1 cup apple cider or 1 cup apple juice
1/4 cup chicken broth
4 fresh thyme sprigs
2 yellow onions, cut in half lengthwise and sliced thin
3 garlic cloves, crushed
1 apple, peeled, cored and sliced thin (Fuji, Empire, or Braeburn)
1/2 teaspoon ground cinnamon
1/2 cup white wine
2 teaspoons Dijon mustard
1 dash ground cinnamon

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

APPLE, CRANBERRY, AND FETA STUFFED CHICKEN BREAST



Apple, Cranberry, and Feta Stuffed Chicken Breast image

Make and share this Apple, Cranberry, and Feta Stuffed Chicken Breast recipe from Food.com.

Provided by jessmill101

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

water
1 small tart apple, peeled and diced
1/2 cup dried cranberries
1 shallot, diced
1/4 cup low-fat feta
4 boneless skinless chicken breasts, about 4 to 6 ounces each
1 1/2 tablespoons olive oil
1/4 cup balsamic vinegar
3/4 cup chicken stock

Steps:

  • Heat 1 teaspoon water in a skillet over medium high heat. Cook the diced apple until tender, about 3 to 4 minutes.
  • In a small bowl, mix the cooked apple, cranberries, shallots, feta and a splash of the chicken stock and set aside.
  • Cut a deep horizontal pocket in the side of each chicken breast. Make the pocket as large as you can without piercing the top or bottom of the breast. Place 1/4 of the apple mixture in the pocket of each chicken breast. Secure the pocket with toothpicks threading along the side to close.
  • Heat the remaing 1 1/2 tablespoons oil in a heavy oven-proof skillet until it begins to smoke. Cook each side of the chicken until golden brown.
  • Add the vinegar and chicken stock and bring to a boil. Lower the heat and gently simmer the chicken for 2 or 3 minutes per side until cooked through.
  • Remove the chicken breasts from the skillet and keep warm. Continue to cook the sauce until it is reduced to a thick syrup.
  • Taste the sauce and season with salt and pepper. Spoon the sauce over each chicken breast to serve.

More about "stuffed chicken breasts with apple cider vinegar sauce food"

PRODUCTS - TRADER JOE'S
A bit like a slightly more sophisticated Pepper Jack, Kerrygold® Irish Cheddar with Chili Peppers slices, dices, and grates with ease, making it a handy ingredient for using in recipes and …
From traderjoes.com


CHICKEN FENNEL SALAD WITH YOGURT DRESSING
Feb 20, 2025 Combine the apple cider vinegar, water, sugar, and salt in a saucepan. Cook over medium heat for about 3 to 5 minutes, stirring frequently, until heated to a gentle simmer and …
From itsavegworldafterall.com


CHICKEN AU POIVRE RECIPE | THE KITCHN
2 days ago Reduce the heat to medium. Add 2 tablespoons unsalted butter to the skillet. When melted, stir in 1 finely chopped medium shallot and 2 minced garlic cloves.
From thekitchn.com


DRAGON CHICKEN RECIPE (RESTAURANT STYLE) - SWASTHI'S RECIPES
Feb 22, 2025 250 grams (10 ounces) boneless chicken (preferably breast) ½ tablespoon (8 grams) garlic (grated or use 1 tbsp ginger garlic paste) ½ tablespoon (6 grams) ginger (grated) …
From indianhealthyrecipes.com


STUFFED CHICKEN BREAST WITH STUFFING - KITCHEN FUN WITH MY 3 SONS
Feb 25, 2025 Bake. Place chicken into the oven and bake it for 20-25 minutes or until cooked through. Rest and serve. Allow the chicken to rest for at least 5 minutes.
From kitchenfunwithmy3sons.com


CRANBERRY-APPLE STUFFED CHICKEN BREASTS WITH CHERRY BALSAMIC …
Chicken stock is combined with apple cider vinegar and then reduced to produce a simple sauce. Compared to traditional gravy you’re saving tons of calories without giving up too much flavor. …
From karenmangum.com


STUFFED CHICKEN BREASTS WITH APPLE CIDER VINEGAR SAUCE RECIPES
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.
From tfrecipes.com


MAPLE MUSTARD GLAZED CHICKEN BREAST STUFFED WITH BRIE & APPLE
Nov 8, 2024 This delicious chicken dish features tender chicken breasts stuffed with creamy brie and sweet apples, all glazed with a maple mustard sauce for a perfect balance of flavors.
From recipestasteful.com


STUFFED CHICKEN BREASTS WITH CIDER VINEGAR SAUCE RECIPES
Place a couple of layers of spinach on each inside side of chicken breast. No need to steam first. Place as much of the stuffing mix as you can on one side and close the breast over.
From tfrecipes.com


STUFFED CHICKEN BREASTS WITH APPLE CIDER VINEGAR SAUCE RECIPE
Stuffed Chicken Breasts with Apple Cider Vinegar Sauce Recipe. This recipe is a simplified and delicious variation of a classic dish, perfect for 4 or 24 servings. The result is a mouthwatering …
From chefsresource.com


BEST AIR FRYER STUFFED CHICKEN BREAST - EAT YOUR BEETS
Oct 5, 2024 Apple Cider Vinegar: Used for marinating, it tenderizes the chicken and adds a tangy flavor. Butter: Adds richness and helps brown the chicken in the air fryer. Apple Slices: …
From eatyourbeets.com


APPLE STUFFED CHICKEN BREASTS W/ SWEET APPLE GLAZE
Sep 29, 2014 Whisk together the chicken broth, apple cider vinegar, apple juice, and maple syrup together and allow it to simmer for 5-10 minutes. Add in flour to thicken the sauce to your liking, making sure to whisk it in so it does not …
From galonamission.com


APPLE STUFFED CHICKEN BREAST IN THE AIR FRYER
Sep 30, 2024 Juicy chicken breast combines with apples, gooey Munster cheese, and aromatic spices, all cooked to perfection in an air fryer for a fantastic meal. If you’re searching for a dish that mixes simplicity and sophistication, …
From theseamanmom.com


12 ABSOLUTE BEST BBQ SAUCES FOR CHICKEN - TASTING TABLE
22 hours ago Chicken Lou's Kickin' Chicken BBQ Sauce is a gluten-free, vegetarian sauce that is sweet and tangy, with a rich, ripe ketchup base and the inclusion of apple cider vinegar, …
From tastingtable.com


CARAMELIZED APPLE STUFFED CHICKEN BREAST WITH FONTINA AND
Mar 15, 2012 The chicken was perfectly moist thanks to the delicious marinade, and the stuffing combined the nuttiness of fontina cheese, the tang of dried cranberries, and the sweetness of …
From stepbystepgourmet.blogspot.com


THIS 6-INGREDIENT CHICKEN DINNER DELIVERS MAXIMUM FLAVOR WITH …
Feb 26, 2025 Brush chicken breasts all over with 2 tablespoons oil. In a 12-inch nonstick, carbon-steel, or cast iron skillet place prepared breasts, arranging so narrow ends are …
From seriouseats.com


CHEDDAR AND APPLE STUFFED CHICKEN WITH APPLE CIDER GRAVY
In a bowl, mix together cheese, apples, lemon juice, dried sage, oregano, thyme, salt and black pepper. Spoon approximately 2-3 tablespoons of the apple mixture into the pocket cut into the …
From kitchen-concoctions.com


CHICKEN STUFFED PEPPERS - THE COUNTRY COOK
Mar 10, 2025 Cover the baking dish with aluminum foil. Bake for 30 minutes or until the peppers are tender. Remove the foil. Turn the oven to broil on high for just a couple of minutes or until …
From thecountrycook.net


CHEESE STUFFED CHICKEN BREASTS - GRUMPY'S HONEYBUNCH
Sep 16, 2022 Air Fryer Cheese Stuffed Chicken Breasts with Apples is a delicious chicken recipe that is ready for the dinner table in 30 minutes. This easy recipe is a great way to level up the …
From grumpyshoneybunch.com


CHICKEN STEW RECIPE - NYT COOKING
Feb 27, 2025 4 cups chicken broth; 1 tablespoon apple cider vinegar; 1½ pounds boneless, skinless chicken thighs ( 3 to 4 depending on size) 1 pound baby potatoes, cut into quarters; 1 …
From cooking.nytimes.com


APPLE STUFFED CHICKEN BREAST - WHAT THE FORKS FOR DINNER?
Oct 11, 2019 Apple Stuffed Chicken Breast - Boneless skinless chicken breast with a pocket full of fresh apples, cheddar cheese, and a hint of dijon. Perfect fall meal!
From whattheforksfordinner.com


BUTTER-BASTED CHICKEN BREASTS WITH ROSEMARY AND GARLIC
Mar 10, 2025 The recipe calls for shelf-stable gnocchi, which blister as they come in contact with the pan, speckling brown all over and soaking up all that irresistible scampi sauce.
From nytimes.com


APPLE BRIE STUFFED CHICKEN - OUR HAPPY MESS
Sep 1, 2024 This easy, elegant apple brie stuffed chicken features juicy chicken breasts stuffed with creamy brie and sweet apples, simmered in a tangy, sweet, and savory sauce. Want to …
From ourhappymess.com


30+ DELICIOUS GLUTEN-FREE AVOCADO RECIPES YOU’LL LOVE
Feb 5, 2025 1 tablespoon apple cider vinegar; Salt and pepper to taste; Instructions: In a large bowl, combine the salad greens, cucumber, red onion, cherry tomatoes, and avocado. Add the …
From chefsbliss.com


BAKED STUFFED CHICKEN BREAST - CARLSBAD CRAVINGS
Making Stuffed Chicken Breasts in advance. 1. Prepare the stuffed chicken breasts entirely according to the recipe. 2. Refrigerate in an airtight container for up to 24 hours. 3. When …
From carlsbadcravings.com


Related Search