Wednesday, October 7, 2020

Apple and Cheddar Stuffed Chicken Breasts

4 boneless, skinless chicken breasts
½ teaspoon salt
¼ teaspoon black pepper
12 very thin peeled apple slices (Gala recommended)
¼ cup shredded Cheddar cheese
1 tablespoon oil
½ cup apple cider

Preheat oven to 350 degrees.
Using a knife cut a slit about 2 inches long in thick side of each chicken breast to form a pocket (do not cut in half.)
Sprinkle inside of pockets and outside of chicken with salt and pepper. Stuff each with 3 apple slices and 1 tablespoon cheese. Pinch edges to seal; secure with 1 or 2 wooden picks.
In a large ovenproof skillet, heat oil over medium-high heat. Add chicken; cook for 2 minutes on each side, or until lightly browned.
Bake for 18-20 minutes, or until done, turning once.
Remove from skillet; place on a serving plate and discard picks.
In a small saucepan, pour pan drippings through a fine wire-mesh strainer, discard solids. Stir in cider and bring to a boil over medium high heat. Cook, stirring often for 2 minutes or until mixture is reduced to 1/3 cup.
Drizzle apple cider mixture over chicken.

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