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Monday, December 28, 2009

Cheddar and Apple Stuffed Chicken

Making stuffed chicken breasts is a good way to "fancy" up an ordinary dinner staple. Its not as boring as baking chicken, can be extravagant or simple, and doesn't add a lot of work or complex prep to your meal.

Cheddar and Apple Stuffed Chicken
Serves 4-6

4 boneless, skinless chicken breasts
1 cup honey mustard dressing
1 T lemon juice
1 tsp rosemary

3/4 cup grated cheddar cheese
1 apple, cored and diced (I used Fuji)
1/2 onion diced
2 cloves garlic, minced
2 cups bread cubes
1 cup chicken stock
3 T butter
1 tsp sage
1 tsp rosemary
1/2 tsp ground mustard
Salt and pepper

Trim chicken breasts of any fat, separate breasts and tenders and butterfly each piece. Place each piece between 2 sheets of plastic wrap and pound to 1/4" - 1/2" thick with a meat tenderizer/mallet or rolling pin. In a gallon size plastic bag, combine dressing, lemon juice, and rosemary. Add chicken to bag and refrigerate about 2 hours to marinate.

Preheat oven to 400 degrees. Spray a baking dish with cooking spray. Melt butter in a skillet over medium heat, add onions and garlic and saute about 5 minutes until softened. Mix with bread cubes, apple, 1/2 cup cheddar cheese, and spices. Add chicken stock and mix until well combined.

Season both sides of chicken breasts with salt and pepper and add about 2 T of stuffing mixture to each piece. Roll up and place seam side down in prepared baking dish. When all the chicken is added, sprinkle the top with remaining 1/4 cup cheddar cheese and bake for about 30 -40 minutes until chicken is cooked through. Internal temperature should be 170 degrees. Bake extra stuffing in a separate dish for approximately 30 minutes.

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