Apple Stuffed Chicken
Hello Friends, a yummy chicken recipe is on the menu today. My Apple Stuffed Chicken is easy to prepare and a delicious way to add fruit to your meal too. I served it with the last of our fresh from the garden green beans. from the garden too.
What You Need
- 4 boneless skinless chicken breast halves (about 6 oz each)
- 1 Fuji apple (peeled, cored and diced)
- 1/2 Cup cheddar cheese (shredded)
- 2 Tbsp seasoned dried bread crumbs ( I use the Italian style)
- 11/2 tsp Fresh thyme (chopped) plus 3 large sprigs
- 1 Tbsp lemon juice
- 1/2 tsp Salt
- 1/2 tsp Fresh ground pepper
- ¼ Cup all-purpose flour
- 2 tsp Olive oil
- 3/4 Cup apple cider
- 1/2 Cup chicken broth
- 2 tsp Dijon mustard
- 12 Wooden toothpicks
- Mixing bowl
- Pie plate or shallow dish
- Cutting board
- Large non stick skillet with lid
- Cooking thermometer
- Aluminum foil
- Whisk
Before You Start: Combine salt and pepper in a small bowl and mix well. Coat wooden toothpick with nonstick cooking spray ( place on a plate until ready to use) and pour flour into pie plate or shallow dish.
Lets Make It! In a bowl, combine apple, cheese, bread crumbs, chopped thyme, lemon juice and half the salt/pepper mixture. On a cutting board, lightly press each chicken breast flat with one hand; using a sharp knife, carefully cut into the side of the breast to form a deep horizontal pocket (do not cut through the top, bottom, or backside of breast). Divide the apple mixture into 4 portions and stuff into chicken pockets. With the prepared toothpicks, poke through top and bottom to hold it closed. Sprinkle the remaining salt/pepper mixture over the breasts. Dredge chicken in flour to lightly coat; tap off excess flour. Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken and brown 3-5 minutes per side. Pour 1/2 cup of the apple cider and the broth into skillet. Add thyme sprigs. Bring to a boil, reduce heat to low, cover and simmer 10-15 minutes until chicken is cooked through and apple stuffing registers 165º F on a cooking thermometer. Remove thyme sprigs ( and toss out) and chicken to a serving plate and cover with foil to keep warm. Whisk mustard and remaining 1/4 cup cider into skillet, bring to a boil on high heat, let cook for about 3-5 minutes until reduced and slightly thickened. Spoon sauce over chicken and serve.
Serves 4
I hope you will enjoy making this for your dinner soon. What vegetable will you serve with it?
“May the Lord bless you and keep you; may He let His grace shine upon you and be gracious to you; may the Lord turn His face toward you and give you peace.” Numbers 6:24-6:26 NIV
It looks wonderful! Thanks so much for sharing!
I hope you enjoy it. Hugs
Ooh that looks nice recipe! Has made me hungry now!
Thanks for sharing recipe!
Have a good weekend!
Sue xx
Hello Sue, hugs!!!
YUM….YUM….YUM…I love just about anything with apples!
this time of year it’s perfect too. Hugs
Well Katie my dear I just happen to have some chicken breasts in the fridge that I was wondering how to prepare so I will try this tomorrow. I am sure it will be very good. Thanks and have a wonderful rest of the weekend. I visited Rachel this morning and she is doing quite well considering. She has this device on her leg that has wires that send electrical pulses that stop nerves from communicating with her brain so she feels much less pain. Amazing what they have come up with. She enjoyed the large quantity of chili I cooked yesterday and the strawberry bunt cake. Catch you later my amazing friend.
Odie
I’m happy to hear things are coming along well for Rachel. I send continued prayers xo
I love apples and chicken! This recipe looks yummy to my tum!
http://www.homesandbabies.com
http://notyourordinaryrecipes.blogspot.com
It is a nice combo 🙂
This looks yum
Thanks for sharing!
Hi Jodi!!
Just never thought of apples and chicken going together.
try it you might like it. fruit goes with pork and apples too.
Wow, that looks wonderful. Thanks for the recipe.
my pleasure, enjoy
This dish does look delish, Katie. I love to eat light and prefer fowl, pork and fish to red meat. This recipe is a winner! Thank you for joining my blog not once but twice, dear friend! You’re special!
We are are the same, we rarely and I mean rarely have red meat. Hugs
Me again. Just one thing, I have never heard of Fuji apples. Should I use cooking apples, or eating apples for this recipe? Look forward to hearing from you!
any sweet apple will do my friend. No tart cooking apples though. Hugs
Wow, that recipe sounds so scrummy my friend. I know of hundreds of chicken recipes, but I have never heard of that one. Will definitely be giving it a try in the next week. Thank you!!
I’m always trying new things with chicken, 🙂
This sounds delicious, I am off to look at your September Booklist now.
hugs!
This looks great! I am a big fan of chicken Katherine and it can be cooked in so many ways! Enjoy!
It is a great food to work with, pound it, shred it, bake it, roast it, BBQ it fry it…..
I love this dish, and absolutely will try it! Perfect for this time of year and throughout the winter. xo,
as the weather cools this recipe is a nice one. xo
OMG this looks and sounds so good! What a treat for the tastebuds!! ~Hugs, M
I hope you’ll give it a try Hugs
This sounds wonderful!!! I need to send it to my daughter!
oh it is delish!!