Chicken Breasts Stuffed With Apples Cheddar Recipes

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APPLE STUFFED CHICKEN BREAST



Apple Stuffed Chicken Breast image

This is a great dish for the fall. Golden Delicious, Granny Smith, Newtown Pippin, Rome Beauty and/or Winesap apples may be used.

Provided by Behr

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 40m

Yield 4

Number Of Ingredients 10

2 skinless, boneless chicken breasts
½ cup chopped apple
2 tablespoons shredded Cheddar cheese
1 tablespoon Italian-style dried bread crumbs
1 tablespoon butter
¼ cup dry white wine
¼ cup water
1 tablespoon water
1 ½ teaspoons cornstarch
1 tablespoon chopped fresh parsley, for garnish

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.

Nutrition Facts : Calories 139.4 calories, Carbohydrate 4.9 g, Cholesterol 46.2 mg, Fat 5.1 g, Fiber 0.5 g, Protein 15 g, SaturatedFat 2.9 g, Sodium 119.6 mg, Sugar 1.9 g

CHICKEN BREASTS STUFFED WITH APPLES & CHEDDAR



Chicken Breasts Stuffed With Apples & Cheddar image

I have been meaning to give this elegant sounding chicken dish for years and have decided to share it here even though I haven't tried it yet. I originally clipped this from a magazine years ago and thought it would be a lovely choice for a romantic dinner.

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.

EASY APPLE-STUFFED CHICKEN BREASTS



Easy Apple-Stuffed Chicken Breasts image

The tart taste of apples and cheddar cheese season these quick, juicy chicken breasts from Betty Muir in Atlanta, Georgia. "They're so easy and simply delicious," she says.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 12

1/2 cup chopped peeled apple
2 tablespoons shredded cheddar cheese
1 tablespoon dry bread crumbs
1/4 teaspoon salt
1/8 teaspoon pepper
2 boneless skinless chicken breast halves (5 ounces each)
1/4 cup unsweetened apple juice
1/4 cup water
1 tablespoon butter, melted
3/4 teaspoon cornstarch
1 teaspoon cold water
1/8 teaspoon paprika

Steps:

  • In a small bowl, combine the apple, cheese, bread crumbs, salt and pepper. Flatten chicken to 1/4-in. thickness; top with apple mixture. Roll up and secure with toothpicks. , Place in an 8-in. square baking dish coated with cooking spray. Pour apple juice and water over chicken; brush with butter. Bake at 350° for 25-30 minutes or until chicken is no longer pink. Discard toothpicks. , Transfer pan juices to a saucepan; bring to a boil. Combine cornstarch and cold water until smooth; stir into pan. Cook and stir until thickened, about 2 minutes. Pour over chicken. Sprinkle with paprika.

Nutrition Facts : Calories 275 calories, Fat 11g fat (6g saturated fat), Cholesterol 101mg cholesterol, Sodium 494mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges

CHEDDAR-STUFFED CHICKEN BREASTS



Cheddar-Stuffed Chicken Breasts image

Salsa and cilantro give these melt-in-your-mouth roll-ups a southwestern flair.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 7

4 boneless skinless chicken breast halves (1 1/4 pounds)
1/4 teaspoon salt
1/4 teaspoon pepper
3 ounces Cheddar cheese
1 tablespoon butter or margarine, melted
1/4 cup salsa
Chopped fresh cilantro, if desired

Steps:

  • Heat oven to 375°F. Spray square pan, 9x9x2 inches, with cooking spray. Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper. Sprinkle with salt and pepper.
  • Cut cheese into 4 slices, about 3x1x1/4 inches. Place 1 slice cheese on center of each chicken breast half. Roll chicken around cheese, folding in sides. Brush butter over chicken rolls. Place chicken, seam sides down, in pan.
  • Bake uncovered about 30 minutes or until chicken is no longer pink in center. Serve with salsa. Sprinkle with cilantro.

Nutrition Facts : ServingSize 1 Serving

APPLE & CHEESE STUFFED CHICKEN BREASTS RECIPE - (4.3/5)



Apple & Cheese Stuffed Chicken Breasts Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 13

4 chicken breasts, boneless
1 apple, peeled and chopped
1 large shallot, chopped fine
2 tablespoons fresh French tarragon, parsley, or sage
1 teaspoon garlic powder
1/2 cup fine bread crumbs
1/2 cup cheddar cheese, grated
1/2 cup monterey jack cheese, grated
1/4 cup apple cider
2 tablespoons boiled cider
2 to 3 tablespoons white wine
3/4 cup chicken stock
Salt & pepper, to taste

Steps:

  • Pat chicken dry. Cut a pocket in each chicken breast (or butterfly each chicken breast). Combine the apples, shallots, tarragon, garlic powder, cheese and breadcrumbs. Stuff the chicken generously; likewise, if you've butterflied the chicken breasts, layer with stuffing and roll up. Using kitchen twine, tie each chicken breast and season with salt & pepper. Heat an oven-proof skillet with a thin layer of olive oil and sear on medium-high, until golden brown. Turn over and place the entire skillet in a preheated 425°F oven. Roast, until the chicken comes to 160°F, about 20 to 25 minutes. Remove from the oven, and set the chicken on a plate; cut and remove the kitchen twine. Loosely cover with foil. Drain any excess fat/oil from the skillet. With skillet on medium-high, deglaze the pan with the apple cider, scraping off any loose bites. Add the white wine and stir for a minute or two. Add the chicken stock and reduce to about half. Serve each chicken breast with plenty of pan sauce.

CHICKEN BREAST STUFFED WITH APPLE AND GOAT CHEESE



Chicken Breast Stuffed With Apple and Goat Cheese image

Try any firm, sweet tart apple such as Braeburn or golden delicious apples.The chicken can be prepared ahead of time and cooked later.

Provided by Barb G.

Categories     Chicken Breast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

6 large boneless skinless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon black pepper
3 ounces goat cheese
1 teaspoon finely grated lemon rind
1 large firm apple, peeled, cored, and shredded
flour, for dusting
1 large egg
1 1/3 cups breadcrumbs
1/2 cup parmesan cheese
2 tablespoons unsalted butter
2 tablespoons olive oil

Steps:

  • Place chicken breast on a large sheet of waxed or plastic; cover with another sheet; pound chicken breast to 1/4 inch thickness, remove the top sheet and season with salt and pepper.
  • Combine the goat cheese, lemon rind, and apple; divide the apple mixture among the chicken breast and spread the mixture evenly over half the surface of each breast; fold each breast in half and press the edges together, forming a pocket.
  • Sprinkle the flour onto a sheet of waxed paper.
  • In a small bowl combine the egg and water; In a shallow bowl, combine the bread crumbs and Parmesan cheese.
  • Dust each chicken breast lightly with flour and dip into egg mixture, moistening all surfaces.
  • Coat with bread crumb mixture, patting the crumbs gently in place. (The chicken can be prepared to this point several hours ahead; cover and refrigerate, when ready to cook, bring the chicken to room temperature).
  • In a large, heavy skillet, heat butter and oil over medium heat; Add chicken; cook until browned and cooked through, about 8 to 10 minutes per side, drain on paper towels and serve.

Nutrition Facts : Calories 422.5, Fat 20.1, SaturatedFat 8.7, Cholesterol 135.2, Sodium 719.7, Carbohydrate 23.3, Fiber 2.1, Sugar 5.8, Protein 35.7

SMOKED-CHEDDAR-STUFFED CHICKEN WITH GREEN APPLE SLAW



Smoked-Cheddar-Stuffed Chicken with Green Apple Slaw image

Provided by Ted Reader

Categories     Cheese     Chicken     Fruit     Wheat/Gluten-Free     Backyard BBQ     Dinner     Cheddar     Apple     Summer     Grill/Barbecue     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 19

Chicken
1/2 cup coarsely grated smoked cheddar cheese
1 tablespoon plus 1/4 cup pure maple syrup
1 tablespoon cream cheese, room temperature
2 teaspoons chopped fresh sage
4 boneless chicken breast halves with skin and tenderloin attached
1/4 cup Scotch whisky
2 tablespoons (packed) golden brown sugar
2 tablespoons (1/4 stick) unsalted butter
Green Apple Slaw
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 tablespoon pure maple syrup
1 tablespoon Scotch whisky
1 1/2 teaspoons chopped fresh sage
1 very large Granny Smith apple, halved, cored, cut into matchstick-size strips (about 2 1/2 cups)
1/4 cup paper-thin slices red onion
2 green onions, chopped
Nonstick vegetable oil spray

Steps:

  • For chicken:
  • Stir cheddar cheese, 1 tablespoon maple syrup, cream cheese, and sage in small bowl to blend. Place 1 chicken breast, skin side down, on work surface. Using small sharp knife, cut 1 1/2-inch-deep by 2-inch-long horizontal pocket in chicken. Pack in 1/4 of stuffing. Press tenderloin into pocket opening to seal in stuffing. Repeat with remaining chicken and stuffing. Arrange chicken on small baking sheet. Combine 1/4 cup maple syrup, whisky, brown sugar, and butter in small saucepan. Whisk over medium heat until sauce comes to simmer and is blended. (Chicken and basting sauce can be made 1 day ahead. Cover separately and refrigerate.)
  • For green apple slaw:
  • Whisk first 5 ingredients in medium bowl to blend. Mix in apple, red onion, and green onions. Season slaw to taste with salt and pepper. Refrigerate at least 1 hour and up to 4 hours, tossing occasionally.
  • Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Rewarm basting sauce; transfer half to bowl and reserve. Set pan with remaining sauce at edge of grill to keep warm. Grill chicken, skin side down, until golden, about 3 minutes. Turn chicken over, repositioning over medium to medium-low heat. Grill until cooked through, turning occasionally and basting with sauce in pan during last 5 minutes, about 8 minutes. Transfer chicken to platter. Serve with apple slaw, passing reserved sauce separately.

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