Rating: 4 stars
13 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

This is a recipe I created with bits and pieces from other recipes. Great for the fall when you have extra apples and don't want to make sweets.



Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray and sprinkle with 1 pinch thyme.

  • Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/4-inch.

  • Spread apples and Cheddar cheese evenly over each chicken breast. Starting at one end, roll each breast around filling and secure the roll with a toothpick through the center. Transfer breasts to prepared baking dish. Drizzle olive oil over each breast and sprinkle with remaining thyme.

  • Cook chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center of the meat should read at least 165 degrees F (74 degrees C).

Nutrition Facts

281 calories; protein 29.2g; carbohydrates 15g; fat 11.6g; cholesterol 86.9mg; sodium 189.3mg. Full Nutrition