Chicken stuffed with apple

Chicken with apples recipe

• Chicken breasts 800 gr
• Green apples 4
• Extra-virgin olive oil to taste
• Rosemary to taste
• Salt to taste • 1 kcal
• Black pepper to taste

Calories refers to 100 gr of product

Chicken with apples is an easy recipe to amaze your guests. It can be made with basmati rice or cous cous.

How to make chicken with apples

Peel, core and slice the apples.

Season the chicken breasts with salt and black pepper. Heat rosemary and oil in a large saute pan over medium-high heat. Pan fry chicken, turning once to ensure both sides are browned. Place on a baking tray and bake in the oven for about 15 minutes.

In the same frying pan where you have cooked the chicken, add oil and fry the clove of garlic cut in half after removing its core. Remove the garlic and add a sprig of rosemary, dip the apples in hot oil until golden.

Add salt and pepper to the apples. Remove chicken from the oven, add it to apples, cook for 10 minutes over low heat. Add more rosemary, this time chopped. Serve hot. If you wish, bring the pan to the table!

Breast, thigh, whole or cut into pieces

Apples are suitable for cooking with any part of chicken and in whatever form.

Leaving the skin will allow you to create an interesting crisp/soft match. Anyway, you will enjoy this dish as a stew as well. As to which part to choose, it depends on the desired time and result, for example, thighs require less cooking, they are more delicate and you can cook them more easily using only the pan.

Variations

Turning this recipe into many variations is a real kid’s play. As we have seen before, a first variation can be made by choosing how to cut the chicken, for example, you can get a stew; the difference, in this case, is that the chicken will be cut into pieces and cooked with the apples. Otherwise you can add a touch of spicy taste by using curry or mustard that you will spread directly on the meat. And why not imagine a chicken stuffed with apples, raisins, almonds and pine nuts baked in the oven and carefully dipped from time to time into honey, lemon juice and oil. So yummy!

Smith apples are ideal for this type of dish as they remain pretty hard and are not overly sweet, in their place you may use Fuji or Pink Lady apples;Always cut apples into not too small pieces or they will risk becoming a cream.

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Apple Stuffed Chicken Breasts

Apple Stuffed Chicken Breasts are loaded with cheddar cheese and sweet apples! Cooked in a skillet in a simple wine sauce and done in 30 minutes, this is a chicken recipe enough to make on weeknights, but special enough to serve to guests!

These Easy Stuffed Chicken Breasts Are Packed With Flavor!

This chicken recipe covers all the bases that I look for in a recipe I love.

• It uses chicken breasts, which are lean and cook quickly
• It’s made in a skillet, which sears the chicken nicely giving it a ton of extra flavor.
• And it’s done in 30 minutes!

Plus, these chicken breasts are stuffed with seasoned apples and cheddar cheese, which gives you that sweet and salty combo that pairs so well with chicken!

This stuffed chicken recipe is easy enough to make on a busy weeknight, but also special enough to serve to guests. AND the stuffed chicken can be prepped a day in advance, so all you have to do is cook it in the skillet before serving! Plus, it’s fairly low in carbs, so it’s a great option if you’re counting carbs!

This is an extra east recipe, that like I said above, can even be prepped in advance! But here are some tips on how to make the process go smoothly.

What Size Chicken Breasts?

The recipe calls for 2 1/2 pounds of boneless, skinless chicken breasts. I tend to buy my chicken in bulk, so this generally means 3-4 large breasts. For this recipe I like to cut them in half, so I have a total of 6 breasts to work with, that are a little larger than a deck of cards.

This will vary, of course, on the size of your breasts, and the thickness, but I generally try and cut my breasts into 5 (ish) ounce pieces.

BUT, please note for this recipe you will be slicing pockets into the breast to stuff them, so don’t worry if they are thick. Thicker breasts are easier to stuff.

How To Make Stuffed Chicken Breasts

• Prepare the chicken: Using a pairing knife cut pockets into the chicken breasts.
• Mix the stuffing: In a large bowl combine the apples, cheese, thyme and garlic powder.
• Stuff the chicken: Stuff each breast with an equal amount of the mixture, then secure them shut with toothpicks.
• Make the sauce: In a medium bowl combine the wine, broth and mustard. Set aside.
• Cook: Heat the oil and butter in your skillet over medium high heat. Add the chicken and brown 2-3 minutes on each side.
• Add the sauce: Pour the wine mixture over the chicken, turn the heat to medium-low. Cover and cook for 7-9 minutes or until the internal temperature reaches 165F. Remove the lid and cook 2-3 more minutes to let sauce thicken.
• Serve: Remove the toothpicks and serve!

Can I Add Different Things to my Chicken Stuffing Mix?

You can get really creative in what you decide to stuff into the chicken. With this recipe, I’ve kept it super simple, while still packing in a lot of flavor! BUT here are a few other ideas to add in:

• Pecans. Or really any kind of nut would work great as an addition to the filling!
• Different Cheese. If cheddar isn’t your thing, go ahead and swap it out for your favorite. A cheese that melts smoothly works great!
• Craisins. Dried fruit would pair wonderfully with the apples in this recipe!
• Sausage. A little sausage added to the mixture could really be amazing in the recipe, while still keeping it lower carb!

Can You Bake This Stuffed Chicken Instead?

If you wanted to skip the skillet option and bake this recipe you absolutely can. Note that here’s what you should do:

1. Follow the chicken prep, as written in the recipe, omitting the flour.
2. Stir together the wine, broth, and dijon mustard and set aside.
3. Place the chicken into a baking dish and bake for 30-40 minutes in a 400°F oven or until the chicken reaches an internal temperature of 165°F.
4. When the chicken is almost done, pour the wine mixture into a saucepan and cook on medium heat until it is reduced by half, stirring occasionally.
5. When the chicken is done it will have released liquid…drain this.
6. Drizzle the wine reduction on top and serve!

1. Follow all the steps 1-7 as written in the recipe. After you’ve seared your chicken, place it into a baking dish and add in the wine mixture.
2. Bake at 400°F for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F.

I gave you multiple options, depending on your preference. I believe the skillet method will give you the most flavor. Searing the meat adds flavor, and of course, reducing the wine mixture will intensify its flavor.

BUT if you choose to just bake the chicken without searing it’s a very easy method if you don’t feel like breaking out the skillet! Either way you choose to prep this stuffed chicken recipe, I hope you enjoy!

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Apple-Cheddar Stuffed Chicken with Apple-Dijon Pan Sauce

Apple-Cheddar Stuffed Chicken with Apple-Dijon Pan Sauce is a delicious, gluten-free dinner recipe that comes together in minutes using fridge and pantry staples.

This post may contain affiliate links.

It’s been a hot minute since I shared a chicken recipe with you, which makes Apple-Cheddar Stuffed Chicken with Apple-Dijon Pan Sauce all the more exciting to post today. This dish looks and sounds fancy, but’s it’s simple and made in just 1 skillet. Oh, it’s also another recipe brought to you by chef Ben!

Now, I’m a dash of this, pinch of that kind of a cook, meaning that when I’m “free cooking,” aka not making something for the blog, I don’t really need a recipe – just a general idea of what I want to end up with. That being said, I’m not awesome at concocting a dish out of thin air just by looking at what we’ve got on hand in the fridge or pantry.

Ben on the other hand is awesome at it, crafting such lovely dishes as Ben’s Chicken, Bacon and Rice Bowls, Ben’s Beef Stew (a mega hit on the blog,) Black Bean and Chicken Nachos, and this stuffed chicken after simply digging around in the cupboards for a bit.

After spying some apple juice in the fridge leftover from my attempt at making Honey-Roasted Garlic Crock Pot Ribs a few weeks ago (they still need some work,) chicken breasts, an apple in the fruit drawer, and a block of cheddar cheese – this is what he came up with. We didn’t have to buy a thing! And it was so delicious that I immediately grilled him on how he made it so I could share it with you.

Chicken breasts are stuffed with a fresh apple, cheddar, and herb stuffing then pan fried and roasted quickly in the oven, and then topped with a luscious, 5 minute apple-dijon pan sauce. It’s insanely delicious. You’re going to want to make this dish ASAP!

Mini Muffuletta Meatloaves

Start by cutting pockets into 4 chicken breasts. Using a sharp knife, cut into the chicken horizontally being careful not to cut all the way through. My chicken breasts were a tiiiiiiny bit frozen in the center which helped with this step, actually!

Next get the stuffing ready. In a small bowl combine 1 small peeled then chopped apple (red or green – use whatever you’ve got,) 1/2 cup shredded cheddar cheese, 2 teaspoons fresh lemon juice, 1/2 teaspoon dried thyme, 1/4 teaspoon dried oregano, salt, and pepper. S tuffing = done.

Stuff 1/4 of the mixture into each chicken pocket then close ‘er on up! You can use a couple of toothpicks to shut the pockets if you’re worried about the filling falling out or, if you’re lazy like me, you can take your chances. 🙂

Next combine 1/4 cup flour (I used brown rice flour,) a pinch of dried thyme, and lots of salt and pepper in a shallow dish. Dunk both sides of the chicken into the mixture then tap any excess off. This step not only gives the chicken a nice coating on the outside, but it also helps thicken the apple-dijon pan sauce.

Time to cook! Heat 2 Tablespoons extra virgin olive oil in a very large skillet over medium-high heat then add the chicken and saute for 4-5 minutes or until golden brown on one side. It’s ok if the chicken is still a bit pink on the inside as it will finish cooking in the oven. Flip the chicken then saute for another 3-4 minutes or until golden brown, then transfer the chicken to a baking sheet and bake at 375 degrees for 5-7 minutes, or until cooked all the way through.

While the chicken’s in the oven, get that crazy-good pan sauce ready! Crank the heat to high then add 3/4 cup chicken broth, 1/2 cup apple juice, 2 Tablespoons Dijon mustard, 1-1/2 teaspoons apple cider vinegar (could use rice vinegar,) and a pinch of dried thyme to the skillet.

Whisk to combine then let the sauce boil until thickened and reduced, about 5 minutes. Taste then add salt and pepper if necessary.

Plate the chicken then drizzle the luscious sauce on top!

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