Apple Chipolte Stuffed Chicken Breast Recipes

APPLE STUFFED CHICKEN BREASTS

Steps:

• With a paring knife, cut pockets into the chicken breasts, careful not to cut all the way through. Set aside.
• In a large bowl combine the apples, cheese, thyme, and garlic powder.
• Stuff each chicken breast with an equal portion of the apple mixture, securing with 1 or 2 toothpicks.
• Season the chicken with the salt and pepper and sprinkle the flour evenly on all sides of the chicken. Set aside.
• In a medium bowl whisk together the wine, broth, and mustard. Set aside.
• Heat the oil and butter in a large skillet over medium-high heat.
• Place the chicken in the skillet and brown, 2 - 3 minutes on each side.
• Add in the wine mixture, and turn the heat down to medium-low. Cover and cook for 7-9 minutes, or until the internal temperature reaches 165°F.
• Remove the lid and cook for 2-3 more minutes to thicken up the sauce.
• Remove toothpicks before serving.
• Garnish with parsley if desired.

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 CHIPOLTE STUFFED CHICKEN BREAST

Steps:

• 1. 1. Core and cut apples in to thin slices. 2. Dice Chipoltae Pepper. 3. Heat skillet cook bacon keep drippings in pan and place bacon on paper towel to strain excess grease. 4. Add chiplote pepper to pan of drippings along with apple juice. Cook for approximatley 2 minutes stirrin frequently. 5. Add and cook apples till almost transparent. 6. Clean and trim chicken breastand filet them . 7.Stuff chicken breast with apple mixture.Keep a little bit of mixture for garnishing. 8. Sprinkle with salt and pepper. 9. Bake at 350 for about 30 minutes must reach internal temp of 165 degree f. Garnish and serve. If u would like a light sauce . use 6 tablespoons unsweetend apple juice heat with left over mix used for garnish,Heat in skillet used to make mixture.squeeze light fresh lemon or lime on chicken .Enjoy

APPLE-STUFFED CHICKEN BREASTS

Steps:

• Flatten chicken to 1/4-in. thickness. Combine 1/2 teaspoon salt and pepper; sprinkle over both sides of chicken. Set aside. , In a small nonstick skillet, saute onion and garlic in 1 tablespoon butter until tender. Add apple; saute 1 minute longer. Stir in the bread crumbs, basil, rosemary and remaining salt; heat through. , Top each piece of chicken with 3 tablespoons apple mixture. Roll up and secure with toothpicks; coat with flour. In a large nonstick skillet, cook chicken in 1 tablespoon butter until browned on all sides. Remove and keep warm. , Stir apple juice and sherry or additional juice into pan, stirring to loosen any browned bits. Return chicken to pan. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until chicken juices run clear. , Remove chicken to a serving platter; discard toothpicks. Add remaining butter to pan juices; whisk until blended. Serve with chicken.

CHIPOTLE-APPLE CHICKEN BREASTS

Steps:

• In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 teaspoon drippings. Saute apple in drippings until tender. Add the onion, applesauce, chipotle peppers and bacon; saute 2 minutes longer., Cut a pocket in each chicken breast half; stuff with apple mixture. In a small skillet, brown chicken in oil on both sides. , Transfer to an ungreased 8-in. square baking dish. Bake, uncovered, at 425° for 12-15 minutes or until a thermometer reads 170°., Meanwhile, add the flour, apple juice, salt and pepper to the skillet; stir to loosen browned bits. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

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.

CHIPOTLE STUFFED CHICKEN BREASTS

Steps:

• Using a sharp, thin knife, cut a parallel slit in the side of each chicken breast, forming a pocket, taking care not to cut through top or bottom of chicken. (Or, ask your meat retailer to do this for you at time of purchase.)
• Combine 1 cup cheese, pimientos and cilantro; stuff into pockets of chicken. Place chicken on a foil-lined baking sheet. Combine chili powder, cumin and garlic salt; rub mixture over both sides of chicken. Coat chicken lightly with cooking spray or brush with canola oil.
• Bake in a preheated 400°F oven 20 minutes or until chicken is cooked through. Sprinkle remaining cheese over chicken. Continue baking 2 to 3 minutes or until cheese has melted.

CHICKEN BREAST STUFFED WITH APPLE AND GOAT CHEESE

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.