Or check out what I posted over at This Silly Girl’s Life below:
Hi y’all! I’m Elizabeth from Food Ramblings, and I am so excited to share my recipe for Apple Stuffed Chicken on This Silly Girl’s Life! I started blogging as a way to make new and interesting meals for my husband and me. We have both enjoyed the variety in what we are eating, and I have definitely become a much better cook along the way!
Do you ever feel like you have dirtied every pot, pan, dish, etc when cooking dinner? I always feel that way. I feel like it’s even worse when you are only cooking for two, but it looks like you’ve made dinner for an army with the sink piled high with dirty dishes. So when I saw this recipe over at Mel’s Kitchen Cafe, I knew I had to adapt it for my household. I dirtied a cutting board, two bowls, and a skillet- perfect for an easy, weeknight dinner.
- 4 boneless, skinless chicken breasts
- 2 cups chopped apples (I used granny smith apples, peeled, and chopped)
- 1/2 tsp garlic salt
- 1 cup shredded cheddar/fiesta blend cheese
- 3 tbs Panko bread crumbs
- 2 tbs olive oil
- 2 cups low-sodium chicken broth
- 2 tbs cold water
- 1 tbs cornstarch (flour also works)
- 2 tbs parsley for garnish
- Servings: 4
- Difficulty: easy
Slice pockets in chicken breasts. If the pockets aren’t perfect, don’t worry. Set aside.
In a bowl, combine the chopped apples, cheese, bread crumbs and garlic salt. Divide the apple mixture between the chicken breasts, stuffing it into the pockets. I had much more mixture than would fit in the chicken breasts. If this happens to you, just add it in the skillet along with the chicken breasts.
In a large, nonstick skillet, heat the olive oil over medium heat. Brown the chicken breasts in a single layer, about 5 minutes per side. After browning both sides, pour in the chicken broth and bring the mixture to a simmer. Cover the skillet and simmer the chicken for 10-15 minutes, until cooked through. Remove the stuffed chicken and apples to serving platter.
In a small bowl, whisk together the cold water and cornstarch and stir the cornstarch mixture into the juices left in the skillet. Bring the mixture to a boil, whisking or stirring, until the mixture is bubbling and thickened slightly. You can pour the gravy through a fine mesh strainer, but I didn’t do this- I liked having such chicken and apple bits in the gravy. Pour gravy over the chicken. Garnish with parsley and serve.
Try not to lick the plate- I know I did!