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Cheese & Fruit Stuffed Chicken In Cider Sauce Paired With Kim Crawford Sauvignon

Ingredients
  Granny smith apples 2 Medium, peeled, cored and sliced
  Unsalted butter 2 Ounce
  Chicken breasts 3 Medium
  Dried cherries 1⁄2 Cup (8 tbs)
  Goat cheese 2 Ounce
  Olive oil 1 Tablespoon
  Apple cider 1 Cup (16 tbs)
  Apple cider vinegar 2 Tablespoon
  Chicken stock 1⁄2 Cup (8 tbs)
  Fresh thyme 1 Tablespoon
  Kosher salt To Taste
  Cracked pepper To Taste
Directions

GETTING READY
1. Core, peel and slice the apples thin.
2. Place a cellophane sheet on your kitchen counter, place the chicken on it and cover with another cellophane sheet. Pound gently on the chicken until it is half an inch thick.
3. Preheat the oven to 400 degrees Fahrenheit.

MAKING
4. In a skillet, add an ounce of butter and brown the sliced apples.
5. Season the pounded chicken with salt and pepper.
6. Add the browned apples, goat cheese and dried cranberries and roll the chicken.
7. Season the outside of the chicken with salt and pepper.
8. Heat a skillet with olive oil and brown the chicken on all sides.
9. Pop into the oven for 8-12 minutes. Once the chicken is done, set aside.
10. Deglaze the same chicken pan with some apple cider vinegar.
11. Next, add the apple cider, chicken stock, fresh thyme and reduce to 1/3rd the quantity.
12. Finish with an ounce of butter and salt and pepper.

SERVING
13. Pour the sauce into a plate. Slice the chicken into half and place on the plate. Garnish with a lemon stuffed with fresh thyme.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Method: 
Baked
Ingredient: 
Chicken Breast
Restriction: 
High Fiber, High Protein
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
2

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