EASY APPLE-STUFFED CHICKEN BREASTS
The tart taste of apples and cheddar cheese season these quick, juicy chicken breasts from Betty Muir in Atlanta, Georgia. "They're so easy and simply delicious," she says.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the apple, cheese, bread crumbs, salt and pepper. Flatten chicken to 1/4-in. thickness; top with apple mixture. Roll up and secure with toothpicks. , Place in an 8-in. square baking dish coated with cooking spray. Pour apple juice and water over chicken; brush with butter. Bake at 350° for 25-30 minutes or until chicken is no longer pink. Discard toothpicks. , Transfer pan juices to a saucepan; bring to a boil. Combine cornstarch and cold water until smooth; stir into pan. Cook and stir until thickened, about 2 minutes. Pour over chicken. Sprinkle with paprika.
Nutrition Facts : Calories 275 calories, Fat 11g fat (6g saturated fat), Cholesterol 101mg cholesterol, Sodium 494mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
APPLE-STUFFED CHICKEN BREASTS
When my family asks me to serve chicken for dinner, I usually prepare these elegant stuffed chicken rolls. I can easily double the recipe for a crowd.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Flatten chicken to 1/4-in. thickness. Combine 1/2 teaspoon salt and pepper; sprinkle over both sides of chicken. Set aside. , In a small nonstick skillet, saute onion and garlic in 1 tablespoon butter until tender. Add apple; saute 1 minute longer. Stir in the bread crumbs, basil, rosemary and remaining salt; heat through. , Top each piece of chicken with 3 tablespoons apple mixture. Roll up and secure with toothpicks; coat with flour. In a large nonstick skillet, cook chicken in 1 tablespoon butter until browned on all sides. Remove and keep warm. , Stir apple juice and sherry or additional juice into pan, stirring to loosen any browned bits. Return chicken to pan. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until chicken juices run clear. , Remove chicken to a serving platter; discard toothpicks. Add remaining butter to pan juices; whisk until blended. Serve with chicken.
Nutrition Facts : Calories 143 calories, Fat 7g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 497mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 1g fiber), Protein 7g protein.
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
APPLE AND ALMOND STUFFED CHICKEN BREASTS
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
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
STUFFED CHICKEN BREASTS WITH APPLE CIDER VINEGAR SAUCE
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
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, CURRANT, AND CARAWAY STUFFED CHICKEN BREASTS
Steps:
- Make stuffing:
- Peel and core apple and cut into 1/4-inch dice. Melt butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté caraway seeds, stirring, 1 minute. Add onion and sauté, stirring, until softened, about 6 minutes. Add apple and celery and sauté, stirring occasionally, until crisp-tender, about 4 minutes. Remove from heat and stir in remaining stuffing ingredients. Cool stuffing completely.
- Stuff chicken:
- Preheat oven to 425°F.
- Pat chicken dry and arrange, skinned sides down, on a work surface. Remove tender (fillet strip on side where breast bone was) from each breast half if attached and reserve for another use.
- Cut a pocket in each breast half:
- Beginning at center of thicker end of breast, insert a small knife horizontally, stopping about 1 inch from opposite end. Open incision with your fingers to create a 1-inch-wide pocket. Pack one sixth of stuffing into each pocket.
- Cook chicken:
- Pat chicken dry and season with salt. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, about 2 minutes on each side, transferring to a small roasting pan as browned (reserve skillet).
- Roast chicken in middle of oven until just cooked through, 14 to 16 minutes.
- While chicken is roasting, stir flour into fat remaining in skillet and cook roux over moderately low heat, stirring, 1 minute. Whisk in cider and broth and bring to a boil, whisking, then boil, whisking occasionally, until thickened and reduced to about 1 cup, about 8 minutes.
- Let chicken stand 5 minutes, then cut each breast half diagonally into thirds. Add any juices from roasting pan and salt and pepper to taste to sauce and spoon over chicken.
APPLE & CHEESE STUFFED CHICKEN BREASTS RECIPE - (4.3/5)
Provided by Foodiewife
Number Of Ingredients 13
Steps:
- Pat chicken dry. Cut a pocket in each chicken breast (or butterfly each chicken breast). Combine the apples, shallots, tarragon, garlic powder, cheese and breadcrumbs. Stuff the chicken generously; likewise, if you've butterflied the chicken breasts, layer with stuffing and roll up. Using kitchen twine, tie each chicken breast and season with salt & pepper. Heat an oven-proof skillet with a thin layer of olive oil and sear on medium-high, until golden brown. Turn over and place the entire skillet in a preheated 425°F oven. Roast, until the chicken comes to 160°F, about 20 to 25 minutes. Remove from the oven, and set the chicken on a plate; cut and remove the kitchen twine. Loosely cover with foil. Drain any excess fat/oil from the skillet. With skillet on medium-high, deglaze the pan with the apple cider, scraping off any loose bites. Add the white wine and stir for a minute or two. Add the chicken stock and reduce to about half. Serve each chicken breast with plenty of pan sauce.
CHEDDAR & ORCHARD APPLE-STUFFED CHICKEN BREASTS
I found this on the Sargento.com website and this was so good. Whenever my husband tells me that it's really good and I can make it again I figure it's worth posting. I hope you will try this and enjoy it as well.
Provided by Janet W
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 1. Combine 2 tablespoons of the chutney, apple and cayenne pepper in a small bowl; mix well. Stir in 3/4 cup of the cheese.
- 2. Cut a pocket in side of each chicken breast, taking care not to cut through top or bottom of chicken.* Stuff cheese mixture into chicken, pressing edges together to enclose stuffing. Place chicken on a foil-lined baking sheet. Brush remaining 1/4 cup chutney over tops of chicken breasts. Combine breadcrumbs and remaining 1/2 cup cheese; sprinkle over chicken. Sprinkle paprika lightly over chicken if desired.
- 3. Bake in a preheated 375°F oven for 25 to 30 minutes or until chicken is cooked through.
Nutrition Facts : Calories 336.1, Fat 17.4, SaturatedFat 9.5, Cholesterol 134, Sodium 420.8, Carbohydrate 2.7, Fiber 0.4, Sugar 1.8, Protein 40.4
APPLE & CHEDDAR STUFFED CHICKEN BREASTS
Number Of Ingredients 9
Steps:
- 1.Combine apple, cheese, and bread crumbs. Set aside. 2.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. 3.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. 4.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. Cook's Note: I usually use double the stuffing (apple, cheese, bread crumbs)...and when it comes time to simmer it- just add all of the stuffing thats leftover to the pan. Its going to make this delicious sauce that you can spoon over the chicken and whatever carb you'd like to serve (i usually serve it with rice). You can also put a dash of cinnamon in the apple/cheese mixture to make it even yummier. It smells SO good when its cooking!!
APPLE & PROSCIUTTO STUFFED CHICKEN BREASTS
Serving stuffed chicken turns ordinary chicken breasts into a special meal. Stuffed with simple ingredients, it's sweet, salty, and very good. The sweet apple with the salty prosciutto is a match made in heaven. The cream sauce poured on top makes this an elegant dish.
Provided by Amanda Smith
Categories Chicken
Time 40m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees. Grease a glass ovenproof baking dish and set aside.
- 2. In a small bowl, combine the apple and 1/8 teaspoon apple pie spice. Set aside.
- 3. Place chicken breasts between two gallon Ziploc bags on a solid level surface.
- 4. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/4 inch.
- 5. Place one slice of prosciutto on each chicken breast.
- 6. Place 1/4 of the apple mixture on each chicken breast. Roll up each breast and secure with a toothpick.
- 7. Sprinkle 1/2 teaspoon apple pie spice all over the outside of the chicken breast and place into the prepared glass baking dish.
- 8. Bake the chicken breasts, uncovered, in the preheated oven until they are no longer pink in the center and the juices run clear which takes about 25 to 30 minutes.
- 9. When the chicken is almost done, melt the butter in a small saucepan over medium heat.
- 10. Whisk in the flour to make a smooth paste.
- 11. Whisk in the whole milk and fresh ground black pepper.
- 12. Bring to a boil. Cook and stir until thickened and bubbly which takes about 5 minutes.
- 13. Pour the sauce over the chicken and serve immediately.
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