Stuffed Chicken Breasts With Apple Cider Vinegar Sauce 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.

EASY APPLE-STUFFED CHICKEN BREASTS

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.

APPLE, CURRANT, AND CARAWAY STUFFED CHICKEN BREASTS

Steps:

• Make stuffing:
• Peel and core apple and cut into 1/4-inch dice. Melt butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté caraway seeds, stirring, 1 minute. Add onion and sauté, stirring, until softened, about 6 minutes. Add apple and celery and sauté, stirring occasionally, until crisp-tender, about 4 minutes. Remove from heat and stir in remaining stuffing ingredients. Cool stuffing completely.
• Stuff chicken:
• Preheat oven to 425°F.
• Pat chicken dry and arrange, skinned sides down, on a work surface. Remove tender (fillet strip on side where breast bone was) from each breast half if attached and reserve for another use.
• Cut a pocket in each breast half:
• Beginning at center of thicker end of breast, insert a small knife horizontally, stopping about 1 inch from opposite end. Open incision with your fingers to create a 1-inch-wide pocket. Pack one sixth of stuffing into each pocket.
• Cook chicken:
• Pat chicken dry and season with salt. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, about 2 minutes on each side, transferring to a small roasting pan as browned (reserve skillet).
• Roast chicken in middle of oven until just cooked through, 14 to 16 minutes.
• While chicken is roasting, stir flour into fat remaining in skillet and cook roux over moderately low heat, stirring, 1 minute. Whisk in cider and broth and bring to a boil, whisking, then boil, whisking occasionally, until thickened and reduced to about 1 cup, about 8 minutes.
• Let chicken stand 5 minutes, then cut each breast half diagonally into thirds. Add any juices from roasting pan and salt and pepper to taste to sauce and spoon over chicken.

STUFFING STUFFED CHICKEN BREASTS

Steps:

• In a small nonstick skillet, saute the onion, celery and garlic in 1 tablespoon butter until tender. In a large bowl, dissolve bouillon in boiling water. Stir in the bread crumbs, milk, herbs and celery mixture. Set aside., Flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Spread bread crumb mixture over chicken; roll up. Secure with toothpicks., Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes. Melt remaining butter and brush over chicken. Bake 10-15 minutes longer or until a thermometer reads 170°. Discard toothpicks.

STUFFED CHICKEN BREASTS WITH APPLE CIDER VINEGAR SAUCE

Steps:

• Heat the oven to 425 degrees.
• For stuffing boil enough water to soak apricots and cranberries. Let soak for 15 minutes. Let apricots cool slightly and cut into small pieces and add to bowl with tomatoes and feta cheese. Season to taste with salt and pepper.
• Using sharp knife, cut horizontal slit 3/4 way through each chicken breast. Open like a book and place on a cooking sheet. I use a cooking stone sheet with great results. Place a couple of layers of spinach on each inside side of chicken breast. No need to steam first. Place as much of the stuffing mix as you can on one side and close the breast over. I don't use string, but you can if you find it easier. I stuff as much as I can, almost to the point of overstuffing.
• Lightly brush olive oil over breasts. Cover with foil for the first 10 mins of baking and then remove foil for last 30 mins or so. Actual time depends on breast size. I remove from oven when internal temp is 175 degrees. Cover with foil while you complete the sauce. I usually let sit covered for 10 mins or so.
• For sauce melt 1 tbsp butter in sauce pan on medium heat. Add garlic and brown. Add the cider vinegar and boil 2 minutes. Add the sugar and beef stock and reduce temperature slightly and continue to boil until sauce is reduced to desired thickness and taste. About 10-15 mins should do it. You can dilute with additional stock if you boil down too much. Season to taste with salt and pepper. You can play around with sugar and vinegar amounts to get the flavor that is right for you.
• You can serve breast as is or sliced. I prefer whole as I find that it tends to fall apart. Pour sauce over and serve.

STUFFED CHICKEN BREASTS WITH CIDER VINEGAR SAUCE

Steps:

• Make sauce:
• Melt butter in heavy medium saucepan over medium-low heat. Add shallots; sauté until beginning to brown, about 10 minutes. Add sugar. Sauté until shallots are golden brown, about 10 minutes. Increase heat to medium-high. Add vinegar; boil 2 minutes. Add both stocks; boil until liquid is reduced to 1 1/2 cups, about 25 minutes. Strain.
• Make chicken:
• Soak dried fruit in hot water to cover for 15 minutes. Drain.
• Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add mushrooms and sauté until tender, about 4 minutes. Add tomatoes and sauté until almost all liquid evaporates, about 4 minutes. Stir in fruit and sauté 2 minutes. Season with salt and pepper.
• Steam spinach until just wilted, about 2 minutes. Cool.
• Using sharp knife, cut horizontal slit 3/4 of the way through each chicken breast. Open as for book. Sprinkle with salt and pepper. Place thin layer of spinach over half of each breast. Top spinach with 2 tablespoons fruit mixture. Close breasts over filling. Tie with kitchen string. (Sauce and chicken can be made 1 day ahead; chill.)
• Preheat oven to 425°F. Melt 1 tablespoon butter in large skillet over medium-high heat. Sprinkle chicken with salt and pepper; brown in skillet, about 4 minutes per side. Transfer to baking sheet. Bake until chicken is cooked through, about 15 minutes.
• Bring sauce to simmer. Remove from heat. Gradually add 4 tablespoons butter, whisking just until melted. Remove string from chicken. Cut each breast crosswise into 5 slices. Serve with sauce.

CARAMELIZED APPLE STUFFED CHICKEN BREAST WITH FONTINA AND BING CHERRIES

Steps:

• For the marinade: Place the red wine vinegar, apple cider vinegar, the mustards, and honey in a food processor. Turn it on and drizzle in the olive oil until fully incorporated (emulsified). Marinate the chicken breasts overnight in this mixture.
• Preheat grill or grill pan on high. Remove chicken breasts from the marinade and transfer to a plate. Season them with salt and pepper. Mark the chicken breasts by grilling them only long enough to make grill marks and then rotating them about 45 degrees to make crosshatch marks. Do this on 1 side only. The chicken breasts should still be completely raw inside. Hold breasts in refrigerator until ready to stuff.
• For the stuffing: Peel, core, and very roughly chop the apples. Melt the butter in a saute pan over medium/high heat and add the apples. Cook the apples for roughly 5 to 10 minutes or until they are deeply browned. Remove from heat and transfer to a mixing bowl. Add the fontina and cherries and mix. Season, to taste, with salt and pepper.
• For the chicken: Preheat your oven to 400 degrees F. Cut a slit in the side of each breast (in the thicker part) about 1-inch wide, creating a pocket almost as large as the breast itself. Stuff the breasts with the apple stuffing mix ¿ cramming in as much as possible without ripping the breast. At this point the breasts are ready to bake and can either be held in the refrigerator for up to 24 hours or baked right away. When ready to bake, place on a baking sheet and bake for about 12 to 15 minutes or until an instant-read thermometer registers 155 degrees F in the thickest part of the breast.

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.

HAM-AND-PEANUT-STUFFED CHICKEN BREASTS WITH CIDER SAUCE

Steps:

• To make the stuffing, process the nuts in a food processor or blender until they are finely ground. Add the butter and process until smooth. Add the cream, bread crumbs, salt, pepper, nutmeg and cayenne and process until well combined.
• To prepare the chicken breasts, place each breast half between sheets of wax paper and flatten with a mallet, the flat side of a cleaver or a rolling pin to a thickness of about half an inch. Place the breasts smooth side down on a work surface and discard the wax paper. Lay one slice of ham on each breast half. Spread approximately three teaspoons of stuffing on top of the ham. Beginning with the narrowest end of the breast, roll up into a neat, plump shape, tucking the edges in. Secure with toothpicks.
• Strew the onions, carrot and apple in a baking dish large enough so that the rolled breasts fit snugly. Place the breasts on top of the vegetables. In a saucepan, melt four tablespoons of the butter and brush some of it on the breasts. Bake uncovered in the center of a preheated 375-degree oven for 10 minutes. Baste with butter and bake 10 minutes more. Turn the breasts over, baste and bake another 10 minutes. While the chicken cooks, boil the cider and vinegar in a saucepan over high heat until reduced to six tablespoons. Set aside. Transfer the chicken breasts to a warm platter and cover with foil.
• Transfer the onions, carrot, apple and any juices from the baking pan to a food processor. Add the cider reduction and puree until it is smooth. Press through a sieve set over a medium saucepan, reheat over low heat and whisk in the remaining tablespoon of butter. Keep warm.
• To prepare the garnish, heat the butter in a large, heavy skillet. Dredge one side of each apple slice in sugar and place sugared side down in the hot butter. Cook over medium-high heat for four to five minutes or until deep golden brown. Sprinkle the remaining sugar on the apples, turn over and brown the other side.
• Add any juices that have collected from the chicken to the sauce; reheat sauce if necessary. To serve, cut each chicken breast into one-quarter- to one-third-inch slices; discard toothpicks. Divide the sauce evenly among four plates, place slices on top of sauce in an overlapping pattern and garnish with two or three apple slices. Pass remaining sauce separately.