Stuffed Chicken Breasts With Apple Cider Vinegar Sauce Food

APPLE-STUFFED CHICKEN BREASTS

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.

APPLE STUFFED CHICKEN BREAST

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.

STUFFED CHICKEN BREASTS WITH APPLE CIDER VINEGAR SAUCE

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.

CHICKEN WITH APPLE CIDER SAUCE

Steps:

• Preheat a medium to large skillet over medium-high heat, for about 1 minute or until the surface of the pan is hot. Add the oil and heat until rippling on the surface. Pat the chicken breast dry and season with salt and pepper. Place the chicken in the pan and cook until the meat is golden, about 4 minutes. Turn the chicken breasts, lower the heat to medium and add 1 tablespoon of the butter. Cook until firm to the touch or an instant-read thermometer registers 160 degrees F, about 4 to 6 minutes more. Transfer the chicken to a plate to rest.
• Pour off any fat remaining in the skillet. Add the vinegar and deglaze over medium-high heat, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon. Add the cider and the broth. Bring to a boil and cook until it thickens to form a sauce, about 6 minutes. Whisk in the remaining 2 tablespoons butter, lemon juice and thyme leaves. Return the chicken to the pan, adjust the seasoning with salt and pepper, and serve.
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STUFFED CHICKEN BREASTS WITH CIDER VINEGAR SAUCE

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.

CHICKEN BREASTS STUFFED WITH APPLES & CHEDDAR

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, CRANBERRY, AND FETA STUFFED CHICKEN BREAST

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.

APPLE & BRIE STUFFED CHICKEN BREASTS

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.