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.
CARAMELIZED APPLE STUFFED CHICKEN BREAST WITH FONTINA AND BING CHERRIES
Steps:
- For the marinade: Place the red wine vinegar, apple cider vinegar, the mustards, and honey in a food processor. Turn it on and drizzle in the olive oil until fully incorporated (emulsified). Marinate the chicken breasts overnight in this mixture.
- Preheat grill or grill pan on high. Remove chicken breasts from the marinade and transfer to a plate. Season them with salt and pepper. Mark the chicken breasts by grilling them only long enough to make grill marks and then rotating them about 45 degrees to make crosshatch marks. Do this on 1 side only. The chicken breasts should still be completely raw inside. Hold breasts in refrigerator until ready to stuff.
- For the stuffing: Peel, core, and very roughly chop the apples. Melt the butter in a saute pan over medium/high heat and add the apples. Cook the apples for roughly 5 to 10 minutes or until they are deeply browned. Remove from heat and transfer to a mixing bowl. Add the fontina and cherries and mix. Season, to taste, with salt and pepper.
- For the chicken: Preheat your oven to 400 degrees F. Cut a slit in the side of each breast (in the thicker part) about 1-inch wide, creating a pocket almost as large as the breast itself. Stuff the breasts with the apple stuffing mix ¿ cramming in as much as possible without ripping the breast. At this point the breasts are ready to bake and can either be held in the refrigerator for up to 24 hours or baked right away. When ready to bake, place on a baking sheet and bake for about 12 to 15 minutes or until an instant-read thermometer registers 155 degrees F in the thickest part of the breast.
BAKED CHICKEN WITH APPLE STUFFING
Breaded chicken breasts are baked with a simple apple and bread stuffing for an easy one dish meal. Get cozy with this holiday-inspired meal anytime of year!
Provided by SCOTTBMA72
Categories Side Dish Stuffing and Dressing Recipes Apple Stuffing and Dressing Recipes
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pour the milk into a shallow bowl. In a separate bowl, whisk together the eggs and water. Place the bread crumbs in a shallow dish or on a plate. Dip the chicken breast halves into the milk, then into the egg, then press into the bread crumbs to coat. Place on a plate, and set aside.
- Prepare the stuffing mix according to the package directions, but substituting apple juice for the water. When bringing the juice and butter to a boil, add the diced apple with peel to the pan. Stir in the stuffing mix until the liquid is absorbed. Transfer the stuffing to a baking dish, and top with the pieces of the remaining apple. Place the chicken breasts on top of the stuffing, and cover with aluminum foil.
- Bake for 45 to 50 minutes, or until the chicken juices run clear.
Nutrition Facts : Calories 716.9 calories, Carbohydrate 93 g, Cholesterol 232.3 mg, Fat 18.4 g, Fiber 5 g, Protein 43.3 g, SaturatedFat 8 g, Sodium 1294.1 mg, Sugar 34 g
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-STUFFED CHICKEN BREASTS
Make and share this Apple-Stuffed Chicken Breasts recipe from Food.com.
Provided by Dancer
Categories Apple
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place chicken breast halves between 2 pieces of waxed paper.
- Pound chicken to 1/8" thickness.
- Mix sugar and cinnamon.
- Coat apple slices with sugar mixture.
- Divide apples among chicken breast halves; secure with toothpicks.
- Cover and grill chicken 4 to 6" from medium coals, 20 to 25 minutes, turning after 10 minutes, until done.
- Remove toothpicks.
- Mix the apple cider and cornstarch in 1 quart saucepan.
- Cook over medium heat until thickened and bubbly.
- Spoon over chicken.
Nutrition Facts : Calories 214.8, Fat 3.2, SaturatedFat 0.7, Cholesterol 75.5, Sodium 146.4, Carbohydrate 21, Fiber 2.3, Sugar 15.8, Protein 25.3
CHICKEN BREASTS STUFFED WITH APPLES & CHEDDAR
I have been meaning to give this elegant sounding chicken dish for years and have decided to share it here even though I haven't tried it yet. I originally clipped this from a magazine years ago and thought it would be a lovely choice for a romantic dinner.
Provided by HeatherFeather
Categories Chicken
Time 45m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- If you haven't already pounded your chicken breast halves, do so now- they should be 1/4" thin; season with salt and pepper to taste on both sides. Peel your apples unless you prefer them to have the skin on.
- Combine apple chunks,cheese, and bread crumbs in a small bowl.
- Divide the apple mixture into two portions and place one portion on top of each piece of chicken.
- Roll up chicken into a bundle, using toothpicks to secure if needed.
- Melt butter in a skillet, then brown the chicken briefly on both sides in the butter- just a few minutes each side to brown but not cook all the way through yet.
- Once browned, add wine and 1/4 cup of water.
- Cover pan and let simmer 15-20 minutes on medium-low heat- until chicken is no longer pink and completely cooked through.
- Remove cooked chicken from the pan using a slotted spoon and set on two plates.
- Remove toothpicks.
- Whisk together 1 Tbsp of water and the cornstarch well and add to the pan juices.
- Whisk until blended and cook and stir until thickened slightly (you may need to raise the heat a bit); test for seasoning and add more salt and pepper if needed.
- Ladle over chicken and sprinkle parsley over tops as a garnish.
APPLE STUFFED CHICKEN BREAST
This is a great dish for the fall. Golden Delicious, Granny Smith, Newtown Pippin, Rome Beauty and/or Winesap apples may be used.
Provided by Behr
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Combine apple, cheese, and bread crumbs. Set aside.
- 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.
- 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.
- 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, and garnish with parsley. Serve.
Nutrition Facts : Calories 139.4 calories, Carbohydrate 4.9 g, Cholesterol 46.2 mg, Fat 5.1 g, Fiber 0.5 g, Protein 15 g, SaturatedFat 2.9 g, Sodium 119.6 mg, Sugar 1.9 g
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