Apple-Stuffed Chicken

Recipe from Woman’s Day | September 12, 2007

• Active Time: 20 minutes 
• Total Time: 40 minutes
• 4 servings

INGREDIENTS 

• 1 Empire, Fuji or Braeburn apple, cored and finely diced
• 1/2 cup shredded reduced-fat Cheddar
• 2 Tbsp seasoned dried bread crumbs
• 1 1/2 tsp chopped fresh thyme, plus 3 large sprigs
• 1 Tbsp lemon juice
• 1/2 tsp each salt and freshly ground pepper, mixed
• 4 skinless, boneless chicken-breast halves (6 oz each)
• 1/4 cup all-purpose flour, for dredging
• 2 tsp canola oil
• 3/4 cup apple cider
• 1/2 cup chicken broth
• 2 tsp Dijon mustard

PREPARATION

1. You’ll need 12 wooden toothpicks coated with nonstick spray. In a small bowl, mix apple, cheese, bread crumbs, chopped thyme, lemon juice and half the salt mixture. On a cutting board, lightly press each chicken breast flat with one hand; using a sharp knife, carefully cut into side of breast to form a deep, horizontal pocket (do not pierce top, bottom or far side of breast).




2. Divide the apple mixture into 4 portions and stuff into chicken pockets. With the prepared toothpicks, pin closed. Sprinkle the remaining salt mixture over breasts. Dredge chicken in flour to lightly coat; tap off excess flour. (At this point, chicken can be refrigerated, covered, up to 6 hours.)




3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and brown 3 minutes per side. Pour 1/2 cup of the apple cider and the broth into skillet; add thyme sprigs. Bring mixture to a boil; reduce heat to low, cover and simmer 5 to 7 minutes or until chicken is cooked through and stuffing registers 165?F on an instant-read thermometer.




4. Remove chicken to a serving plate; cover with foil to keep warm. Whisk mustard and remaining 1/4 cup cider into juices in skillet; boil mixture 3 minutes on high until reduced and slightly thickened. Spoon sauce over chicken and serve.

• Nutrition Facts
• Yield 4 servings
• Amount Per Serving
• Calories 342
• Total Fat 8g
• Saturated Fat 3g
• Cholesterol 109mg
• Sodium 693mg
• Total Carbohydrates 20g
• Dietary Fiber 2g
• Protein 45g

Related Recipes: Entrees, Chicken, Saute/Fry, Stew/Simmer, American, Fall, Spring, Summer, Winter

Comments

[Jenny Goebel]

I have a couple of variations for this recipe...

1. add pine nuts (or any nuts) for the omega 3s

2. do a tomato, spinach, mushroom and nut stuffing: less cooking time for the filling though