Best Easy Apple Stuffed Chicken Breasts Recipes

APPLE STUFFED CHICKEN BREASTS

Steps:

• With a paring knife, cut pockets into the chicken breasts, careful not to cut all the way through. Set aside.
• In a large bowl combine the apples, cheese, thyme, and garlic powder.
• Stuff each chicken breast with an equal portion of the apple mixture, securing with 1 or 2 toothpicks.
• Season the chicken with the salt and pepper and sprinkle the flour evenly on all sides of the chicken. Set aside.
• In a medium bowl whisk together the wine, broth, and mustard. Set aside.
• Heat the oil and butter in a large skillet over medium-high heat.
• Place the chicken in the skillet and brown, 2 - 3 minutes on each side.
• Add in the wine mixture, and turn the heat down to medium-low. Cover and cook for 7-9 minutes, or until the internal temperature reaches 165°F.
• Remove the lid and cook for 2-3 more minutes to thicken up the sauce.
• Remove toothpicks before serving.
• Garnish with parsley if desired.

APPLE-STUFFED CHICKEN BREASTS

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.

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.