Best Cheddar Orchard Apple Stuffed Chicken Breasts Recipes

APPLE STUFFED CHICKEN BREAST

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.

ASPARAGUS AND CHEDDAR STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350*F.
• Place 3 asparagus spears in the center of each flattened chicken breast and top each with 1/4 cup cheddar cheese.
• Bring in sides of chicken and tie in 1 or 2 places with kitchen string.
• Season to taste with lemon pepper seasoning and place in a baking dish. Add 1/4 inch of water to dish; cover and cook for 20 minutes.
• Remove cover and cook for 20 minutes more or until chicken is cooked through.

CHICKEN BREASTS STUFFED WITH APPLES & CHEDDAR

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 BREASTS

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.