APPLE STUFFED CHICKEN
A friend served this chicken when we were over for dinner, and we enjoyed it so much I asked for the recipe. There are many chicken farms in this area, so I'm always on the lookout for new chicken recipes.
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Prepare stuffing according to package directions. Meanwhile, sprinkle inside of chicken with salt and pepper; rub outside with oil. , In a large bowl, mix stuffing with the apple, celery, nuts, raisins and lemon zest. Lightly stuff chicken. Place chicken breast side up on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. , In a saucepan, combine the glaze ingredients. Bring to a simmer; heat, uncovered, for 3 minutes. Brush over chicken. Bake 20-30 minutes longer or until chicken juices run clear, brushing occasionally with glaze. Cover with foil and let stand for 10-15 minutes. Remove stuffing, then carve chicken.
Nutrition Facts :
EASY APPLE-STUFFED CHICKEN BREASTS
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
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
BAKED CHICKEN WITH APPLE STUFFING
Breaded chicken breasts are baked with a simple apple and bread stuffing for an easy one dish meal. Get cozy with this holiday-inspired meal anytime of year!
Provided by SCOTTBMA72
Categories Side Dish Stuffing and Dressing Recipes Apple Stuffing and Dressing Recipes
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pour the milk into a shallow bowl. In a separate bowl, whisk together the eggs and water. Place the bread crumbs in a shallow dish or on a plate. Dip the chicken breast halves into the milk, then into the egg, then press into the bread crumbs to coat. Place on a plate, and set aside.
- Prepare the stuffing mix according to the package directions, but substituting apple juice for the water. When bringing the juice and butter to a boil, add the diced apple with peel to the pan. Stir in the stuffing mix until the liquid is absorbed. Transfer the stuffing to a baking dish, and top with the pieces of the remaining apple. Place the chicken breasts on top of the stuffing, and cover with aluminum foil.
- Bake for 45 to 50 minutes, or until the chicken juices run clear.
Nutrition Facts : Calories 716.9 calories, Carbohydrate 93 g, Cholesterol 232.3 mg, Fat 18.4 g, Fiber 5 g, Protein 43.3 g, SaturatedFat 8 g, Sodium 1294.1 mg, Sugar 34 g
APPLE STUFFED CHICKEN BREAST
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
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
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
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.
BAKED STUFFED APPLES
Combining the best of two recipes gave us this delicious fall dessert. I served the stuffed apples in a waffle bowl. Serve warm with ice cream or half-and-half if desired, spooning the sauce from the baking dish over the ice cream.
Provided by midwestchef
Time 1h5m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix cranberries, almonds, butter, brown sugar, honey, cinnamon, and nutmeg together in a bowl. Fill each apple cavity evenly with the mixture and place in a baking dish. Add water to the leftover filling and pour around apples.
- Bake in the preheated oven, basting twice with the liquid from the baking dish, until apples are tender, 50 to 60 minutes. Serve warm.
Nutrition Facts : Calories 361.8 calories, Carbohydrate 53.3 g, Cholesterol 30.5 mg, Fat 17.9 g, Fiber 7.2 g, Protein 3.2 g, SaturatedFat 7.9 g, Sodium 6.5 mg, Sugar 42.2 g
ERIKA'S APPLE-STUFFED BAKED CHICKEN
Steps:
- Preheat oven to 350 degrees Heat up oil and butter in a pan on medium heat. Finely chop the garlic, onion, and apple and add to the pan. Add a pinch of salt and pepper and sautee ingredients until they cook down enough for the moisture to come out. Finely chop the fresh sage and parsley and add. Chop up the slice of bread into small cubes and add to the mixture along with the breadcrumbs. Add the chicken broth to bind the ingredients. Then add the freshly grated cheese. Lastly, add the wine and allow for this to simmer for at least a minute. The end result will be a wet mixture - you should be able to bind it with your hand. Put this mixture into a bowl and set aside. Slice the chicken breast in half like a hot dog bun, making sure not to cut all the way through to other side. Season both sides of the chicken with salt, pepper, onion and garlic powder. Once the mixture is cool enough to handle, stuff it into the chicken breast and seal it with the toothpicks. Dust the chicken with a little flour and breadcrumbs and sear both sides until browned. Remove from heat and place the chicken onto an oiled baking sheet and bake it for about 10 minutes on each side or until browned. Keep the heat on the pan and add a splash of white wine and chicken broth to deglaze. This will create the gravy to go on top of the chicken. After the chicken has cooked for ten minutes, remove from the sheet and place it on a large piece of tinfoil on top of the baking sheet and seal the foil to contain more heat. Bake for another fifteen minutes or until the stuffing is steaming hot. Remove from heat and serve on a plate along with any vegetable or side-dish. Pour the gravy over the chicken and enjoy.
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