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These Chicken Breasts stuffed with Apples and Cheese looks fancy, but isn't difficult to make. Apple and Cheese is one of my favorite snack combinations. Pair that with fresh tarragon, shallots and bread crumbs and you have a flavorful stuffing that you will love. The chicken is seared, then roasted, for a moist finish. A quick pan sauce is made with apple cider, a splash of white wine and chicken stock and you have a week night dinner that is easy enough to put together, but fancy enough for a dinner party.
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Chicken Breasts Stuffed with Apple and Cheese

Apple and cheese is one of my favorite snack combinations. Pair that with fresh tarragon, shallots and bread crumbs and you have a flavorful stuffing that you will love. The chicken is seared, then roasted, for a moist finish. A quick pan sauce is made with apple cider, a splash of white wine and chicken stock and you have a week night dinner that is easy enough to put together, but fancy enough for a dinner party.
Course main
Cuisine American
Keyword Chicken Breasts Stuffed with Apple and Cheese, Stuffed Chicken Breasts
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 4 servings
Author Debby - www.AFeastfortheEyes.net

Equipment

  • 1 oven-proof skillet
  • kitchen twine

Ingredients

  • 4 chicken breasts boneless
  • 1 apple peeled and chopped
  • 1 large shallot chopped fine
  • 2 tablespoons fresh French tarragon parsley, or sage
  • 1 teaspoon garlic powder
  • 1/2 cup fine bread crumbs
  • 1/2 cup cheddar cheese grated
  • 1/2 cup Monterey jack cheese grated
  • 1/4 cup apple cider
  • 2 tablespoons boiled cider optional, can be purchased at King Arthur Flour or Amazon
  • 2 to 3 tablespoons white wine
  • 3/4 cup chicken stock
  • Salt & pepper to taste

Instructions

  • 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 Boiled Apple Cider (if using).
    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.

Notes

Feel free to use cheese of your choice, such a Gruyere or Gouda.