chicken dinner
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Apple Stuffed Chicken

ByReverend Katherine

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.

Apple Stuffed Chicken

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

Apple-Stuffed-Chicken-recipeDownload

I hope you will enjoy making this for your dinner soon. What vegetable will you serve with it?

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33 Comments

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  5. 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

    Reply

  10. 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!

    Reply

  11. 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!

    Reply

  12. 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!!

    Reply

Love each other as God loves you xo

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