ERIKA'S APPLE-STUFFED BAKED CHICKEN

ERIKA'S APPLE-STUFFED BAKED CHICKEN image

Yield 2 People

Number Of Ingredients 15

Ingredients

2 chicken breasts
1 medium size apple
1/2 of a medium size yellow onion
2 cloves fresh garlic (finely chopped)
1 slice of stale or baked multigrain bread diced (any type of bread will do)
1/4 cup of Italian Seasoning Breadcrumbs
A handful of sage and time finely chopped (preferably fresh)
1/4 cup of chicken broth (or water)
1/2 cup grated Manchego (or any other sharp cheese)
Pinch of salt and pepper to taste
Tablespoon of Olive Oil and butter
1/4 cup of white wine
1 baking sheet
Pinch of garlic and onion powder
A handful of toothpicks

Steps:

Preheat oven to 350 degrees Heat up oil and butter in a pan on medium heat. Finely chop the garlic, onion, and apple and add to the pan. Add a pinch of salt and pepper and sautee ingredients until they cook down enough for the moisture to come out. Finely chop the fresh sage and parsley and add. Chop up the slice of bread into small cubes and add to the mixture along with the breadcrumbs. Add the chicken broth to bind the ingredients. Then add the freshly grated cheese. Lastly, add the wine and allow for this to simmer for at least a minute. The end result will be a wet mixture - you should be able to bind it with your hand. Put this mixture into a bowl and set aside. Slice the chicken breast in half like a hot dog bun, making sure not to cut all the way through to other side. Season both sides of the chicken with salt, pepper, onion and garlic powder. Once the mixture is cool enough to handle, stuff it into the chicken breast and seal it with the toothpicks. Dust the chicken with a little flour and breadcrumbs and sear both sides until browned. Remove from heat and place the chicken onto an oiled baking sheet and bake it for about 10 minutes on each side or until browned. Keep the heat on the pan and add a splash of white wine and chicken broth to deglaze. This will create the gravy to go on top of the chicken. After the chicken has cooked for ten minutes, remove from the sheet and place it on a large piece of tinfoil on top of the baking sheet and seal the foil to contain more heat. Bake for another fifteen minutes or until the stuffing is steaming hot. Remove from heat and serve on a plate along with any vegetable or side-dish. Pour the gravy over the chicken and enjoy.