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Apple-Stuffed Chicken  

A savory chicken dish featuring apples

Cal: 312 Fat: 15g Carbs: 13g Protein: 30g Fiber: 1g
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Original recipe serves 4

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Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 4)

  • 1 apples ; finely diced empire, fuji or breaburn
  • 1/2 cup cheddar cheese
  • 2 teaspoons bread crumbs
  • 1 1/2 teaspoons thyme
  • 1 tablespoon lemon juice
  • 1/2 teaspoon black pepper
  • 1 pound chicken ; skinless, boneless breast halves
  • 1/4 cup all-purpose flour
  • 2 teaspoons canola oil
  • 3/4 cup apple cider
  • 1/2 cup chicken broth
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt

  • You will also need: whisk

    Directions

    12 wooden toothpicks coated with nonstick spray are needed. In a small bowl, mix apple, cheese, bread crumbs, thyme, lemon juice, half of the salt/half of the pepper. On a cutting board, press each chicken breast flat with one hand; using a sharp knife carefully slice each breast piece (only score the pieces, do not cut them in complete halves). Divide the apple mix into 4 portions and stuff into chicken pockets. Close the pockets with a toothpick. Sprinkle remaining salt/pepper over breasts. Dredge chicken into flour to lightly coat; tap off excess. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and brown 3 mins per side. Pour 1/2 of the cider and the broth into skillet. Bring to a boil. Cover, and reduce heat to low and simmer 7 to 15 mins. or until chicken is cooked through. Remove chicken to a serving plate. Whisk mustard and remaining 1/4 cider into juices in skillet, boil mixture 3 mins. on high until reduced and slightly thickened. Spoon sauce over chicken and serve.

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    Anonymous User on 2008-05-03

    This has a very interesting mix of flavors in it. We ended up with a lot of left over apple filling, using boneless skinless chicken breasts. You can probably fill another 3 or 4 chicken pieces.