Apple Stuffed Chicken is a wonderfully flavorful baked chicken recipe comprising of boneless chicken breasts stuffed with cheddar cheese and apples and served along with a sauce that is prepared by reducing apple cider and Dijon mustard.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Braeburn, Empire or Fuji apples, cored and diced finely – 1
Reduced fat Cheddar Cheese, shredded – ½ cup
Dried bread crumbs, seasoned – 2 tablespoons
Fresh thyme, chopped – 1 ½ teaspoons + 3 large sprigs
Lemon juice – 1 tablespoon
Fresh ground pepper – ½ teaspoon
Salt – ½ teaspoon
Chicken breasts (boneless and skinless), halved – 4 (6 oz each approximately)
All purpose flour – ¼ cups
Canola oil – 2 teaspoon
Apple cider vinegar – ¾ cups
Chicken broth – ½ cup
Dijon mustard – 2 teaspoons
First of all, begin by coating 12 wooden toothpicks with non-stick cooking spray and keep aside.
Take a small sized bowl and mix together cheese, apple, chopped thyme, bread crumbs, half of the salt and pepper mixture and lemon juice together.
Keep the chicken breast flat on top of your cutting board or any other flat surface and press down lightly using the palm of your hand. Once it is considerably pressed, use a sharp knife and cut the sides of the breast carefully in such a manner that a deep horizontal pocket is formed. While doing this, make sure not to pierce the bottom, top or the farthest side of the breast.
After this, divide the prepared apple and cheese mixture into 4 equal portions and stuff it inside each of the pockets made on four chicken breasts. Now use the greased toothpicks that you prepared earlier and pin the pockets closed.
Sprinkle the rest of the salt and pepper mixture on top of the breasts. Dredge the chicken in all-purpose flour to coat it lightly. Give it a final tap to remove the excess flour from the surface of the chicken breasts.
Cover and keep the prepared stuffed chicken breasts in the refrigerator for at least 5-6 hours.
Heat the oil in a large sized non-stick frying pan or skillet on medium heat. Place the chicken breast in the skillet and brown them properly, giving each side around 3 minutes to cook properly.
Finally pour half the quantity of the apple cider vinegar along with the broth into the same skillet along with the thyme sprigs. Bring the entire mixture to a boil, then reduce the heat and simmer the chicken breasts, covered for approximately 5-6 minutes till the chicken is cooked properly and the stuffing reaches a temperature of 165 degrees Fahrenheit when checked on an instant-reading thermometer.
Finally remove the chicken breasts from the pan and keep in a serving plate and cover with aluminum foil to keep it warm till you are ready to serve. In a separate bowl, whisk together rest of the apple cider and mustard and boil the mixture on high heat for 3 minutes till it reduces and thickens slightly. Finally spoon the sauce on top of the chicken and serve immediately.