Best Chicken Apple Cheddar Appetizer Bites Recipes

Apple Cheddar Chicken image

Provided by CindiJ

Time 35m

Yield 2 serving(s)

Number Of Ingredients 5

2 boneless skinless chicken breasts
1 apple, sliced (Golden Delicious works good)
Ritz cracker, crushed
1 (10 ounce) can condensed cheddar cheese soup, warmed*
salt and pepper

Steps:

Place chicken in an ovenproof dish. Season with salt and pepper according to taste (remember, the crackers add salt).
Slice apples or use canned apples place on top of chicken.
Put crushed Ritz crackers on top.
Bake at 350°F for 30 to 45 minutes or until chicken is done.
Before serving top with Cheese Whiz or cheddar cheese soup.
*If you use cheddar cheese soup thin with a little milk.

Nutrition Facts : Calories 337.3, Fat 13.1, SaturatedFat 7.8, Cholesterol 101, Sodium 1136.7, Carbohydrate 21.1, Fiber 2.8, Sugar 8, Protein 33.4

Chicken Breasts Stuffed With Apples & Cheddar image

Provided by HeatherFeather

Categories Chicken

Time 45m

Yield 2 serving(s)

Number Of Ingredients 11

2 boneless skinless chicken breast halves (pounded to a 1/4-inch thickness with a mallet)
1/2 cup cooking apple (Golden Delicious or Granny Smith recommended)
2 tablespoons sharp cheddar cheese
1 tablespoon fine dry breadcrumb
1 tablespoon unsalted butter
1/4 cup dry white wine or 1/4 cup apple cider
water, as needed
1 1/2 teaspoons cornstarch
fresh parsley, chopped, garnish
salt, to taste
pepper, to taste

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.