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.
This is a great dish for the fall. Golden Delicious, Granny Smith, Newtown Pippin, Rome Beauty and/or Winesap apples may be used.
A nice little elegant meal. The other reviewers are right, make sure to brown your chicken well and there will be no issues with weird purple chicken and it will taste better. Choose tart apples that will hold their shape, like a granny smith. Butterfly and pound your chicken to allow more surface area for more yummy filling. The cheese is more of a 'glue' for the stuffing and I would recomend playing with the spices, such as some pepper, sage, savory thyme and a dash of allspice to compliment the apples. The gravy bennifits from stock instead of water and any leftover stuffing with some apple chunks. Also, an alternative to serving it as a big chicken lump on a plate, cut it into slices to show off the filling and pour gravy over top. Bon Appetite!Read More
A nice little elegant meal. The other reviewers are right, make sure to brown your chicken well and there will be no issues with weird purple chicken and it will taste better. Choose tart apples that will hold their shape, like a granny smith. Butterfly and pound your chicken to allow more surface area for more yummy filling. The cheese is more of a 'glue' for the stuffing and I would recomend playing with the spices, such as some pepper, sage, savory thyme and a dash of allspice to compliment the apples. The gravy bennifits from stock instead of water and any leftover stuffing with some apple chunks. Also, an alternative to serving it as a big chicken lump on a plate, cut it into slices to show off the filling and pour gravy over top. Bon Appetite!
OUTSTANDING recipe! I made it a second time with slight variations. Added to stuffing about 2 T. shredded carrot for color and about 2 T. chopped pecans for texture. I also couldn't watch it on the stove, so after browning the breasts, I removed them and deglazed the pan with the wine, and then added the chicken stock and corn starch, brought it to a boil, returned the breasts to the pan, covered it and put the whole pan in a 325 oven for an hour. EASY!
I'm a bachelor, my girlfriend loved it. It was quick and easy. Next time, more cheese, bigger breast, and chicken broth instead of water. I presented it on a bed of rice with steamed broccali around the plate and the sause drizzled on top of the chicken. It was a hit...I am THE MAN.
This is a wonderful recipe! The combination of flavors and textures are so complimentary and its even easy to make. I made it for my in-laws tonight and it got rave reviews from all six of us. I made a few alterations: I added 2 tbl. chopped walnuts, 2 tbl. chopped parsley, and 1 tbl. of melted butter to the stuffing; I sauteed the stuffed breasts in a hot skillet until golden on each side and then baked in the wine/butter sauce in a 9X13 glass pan for 20-30 minutes at 450 degrees. Thank you for the recipe; its lovely.
Fabuous recipe with a wonderful combination of flavors! I swear you could put just about anything rolled up inside a chicken breast and it's bound to be good. The combination of sweet apple and sharp cheddar was definitely an indicator that this was going to be tasty so I had to give this a try and boy am I glad I did! However, I did make a couple of changes... After I pounded my chicken breasts down thin I used bread cubes vs. Italian bread crumbs for the stuffing. I combined the dried bread cubes with the apple and some curry powder, brown sugar and a little salt. I moistened the stuffing with some apple juice. I used sliced sharp cheddar cheese then place the stuffing over top and rolled it together securing with toothpicks. Half I did with the apple stuffing and cheese the other half I did with apple stuffing, cheese and of course - bacon! I dipped the chicken in egg and then plain bread crumbs to form a light coating. I then drizzled it with a little melted butter and baked at 375 for 35 - 40 mintues. For the sauce I used apple juice vs. water and a mild white wine. I added a little poultry seasoning for flavor and added a splash of cream. The result was a very moist and flavorful chicken bursting with a delicious apple stuffing and cheese filling! You could easily do without the sauce and it was hard to tell which we liked the ones with bacon or the ones without...either way this recipe is a keeper!
EXCELLENT! I needed something a little different for chicken breasts last night and I had a couple of apples left over from a pie and instead of cheddar, I used brie since that is what I had in the fridge. I rarely measure ingredients and I know I used more apple, cheese. More wine and chicken broth also to make more sauce. This is a real keeper. My husband and I both just LOVED it!
Came out very tender, and seemed more difficult than it was! The only tricky part is the physical stuffing of the chicken, we found that pinning each piece with the same number of toothpicks, whether it needs it or not, ensures you know how many you are taking out before serving!
The chicken was very tender but there wasn't much taste. Next time I will use chicken broth instead of water and maybe add some more spices or brown sugar. It did look impressive on the serving platter.
We really, really liked this, and I am not a huge fan of fruit in combination with meat. I did make use of all the excellent reviews and added more cheese and bread crumbs to the stuffing. I used all wine and, like Grannyloohoo, I had 1/2 can of healthy request cream of mushroom soup that I threw in. That thickened the sauce, so I didn't have to deal with cornstarch. The next time I make this, I will double the sauce.
Great recipe. I added cinnamon to the apple mixture, nice touch. Everything else was perfect. I strongly recommend it!
I made this tonight and put a little twist that none of the other reviewers stated? If you make it with these ingredients, I promise it will not turn out bland and ordinary as some reviewers stated! Made for 4 chicken breast. The thinner (Min 1/4 inch) the better for stuffing! I used 1 cup of diced Granny Smith apples, 3-4 Tbs of brown sugar, 1 tsp of cinnamon, and 6 Tbs of quality Blue Cheese crumbles, this is the secret ingredient! I added 2.5 Tbs of home made Italian bread crumbs and stirred well. I put 3-4 tooth picks in each breast to hold well. I used a heavy stainless steel pan to brown the chicken well before I added the liquid. Did not use butter in pan, only Olive Oil. Once browned nicely on both sides, I added 1/2c of Chardonnay wine, and 1/2 c of chicken broth. I also added the remaining chopped apples I had left over (used 2) to the mixture and covered and simmered on low/med heat for 15 min. After 15 min I removed chicken and added 2 Tbs of brown sugar and 3 tsp of corn starch that was mixed with 2 Tbs of water, stirred briskly to a rapid boil. Removed from heat to let thicken. Served with mash potatoes and put gravy all over chicken and potatoes. The blue cheese mixture was amazing with the gravy! I don't like walnuts, but if you do, these would be good in the stuffing mixture as well. If I made the recipe as stated, i can see where it might be a little bland. If you cook it this way and think it's bland, your missing taste buds!
First of all, I want to thank SIMPLYRAINAH for such a helpful review...thanks for your suggestions! I pounded my chicken & then seasoned it w/ Paula Deen's house seasoning (salt, pepper & garlic powder). I used gala apples (I think...can't remember lol) & I did add a bit of extra cheese as well as some brown sugar, onion powder & curry to my stuffing. Loved the stuffing (couldn't stay out of it!)...the spices that Rainah suggested really added a lot of flavor. I did use chicken broth instead of water and I'm out of dry white wines (I know I couldn't believe it either ;o) )so I had to use apple juice, which worked surprisingly well. I tripled the sauce so I'd have plenty to use on carrots, as Rainah suggested. This chicken looks very ugly while cooking (hubby called it my Frankenstein dish) but don't worry; in the end, it is very attractive. I did take Rainah's suggestion to serve it w/ carrots. I used baby carrots & after glazing them w/ some of the sauce, I added a tbp. of butter. Plated the chicken pinwheels (be sure & let the chicken rest before slicing so the juices don't escape) on a platter w/ the baby carrots, drizzled the chicken w/ the sauce & sprinkled chopped, fresh parsley over all...adding a sprig or two as an extra accent. Served it w/ Harvest Rice dish, the carrots, a romaine salad w/ cheddar cheese & ranch dressing & a glass of white zinfandel. Wsa a fabulous dinner that our guests & ourselves really enjoyed! Thanks for the wonderful recipe Behr Kleine!
OOHH -- We liked this one. Even DH who is not crazy about "sweet meat". 3 sons thought it was delicious. I made it again today and didn't feel like fooling with all that "rolling & stuffing" -- just cooked the chicken and apples all together in the skillet. Was just as tasty and much less time consuming. I waited omitted the breadcrumbs altogether this way and added the cheese (sprinkled on top) more as a flvorful garnish than anything else. Cooking it this way in the skillet turned this into a really good "one-dish-meal" -- EASY! -- but sophisticated taste! THANKS -- new family favorite for a change in Chicken!
This was similar to a recipe that my mom had made a few months ago, so I wanted to make this for my boyfriend one night. I only made a few changes: I shredded the granny smith apple and substituted shredded gouda cheese for the cheddar. This made it easier to stuff the chicken breasts so I could roll them up more tightly. I also used all white wine instead of water, and with the leftover apple mixture, added that to the pan after I had removed the chicken and sprinkled some flour (instead of corn starch) to create my sauce. The boyfriend said this had to go into regular rotation with him!
My Husband made this for me for my birthday and we loved it, especially the sauce.
I've cooked this for dinner twice now! I follow the recipe, except for adding more apples/breadcrumbs/cheese mixture as needed. The cooking time is perfect! I use a mix of Golden Delicious and Granny Smith apples. If you want more gravy, add more dry wine and water before simmering. This is such a simple dish, with great flavor!
I made this for the first time and I found it was difficult to roll the apple stuffing into the chicken. It didnt turn out like the picture and I even had some stuffing left over. I used apple juice in place of the wine like one of the other reviews suggested and turned out good. Next time I will make the chicken thinner so I can roll it up.
I followed the advice given by others and added brown sugar, cinnamon, pepper, seasoning salt, garlic powder, oregano and basil to the bread crumb mix. I also used chicken broth instead of wine. I cut up four cups of apples and added them on top with more brown sugar after browning the chicken since my family loves fried apples. My husband and children are VERY picky eaters, normally will not try anything new, but they absolutely LOVED this recipe. Next time we are going to try pineapple in place of the apples... although we loved the apples very much! Thank you for sharing this wonderful recipe.
This was a good basic recipe, but I did change a few things and will change a couple more next time. I will be making this again. I used Point Reyes blue cheese instead of cheddar. Excellent bite. I also salted and peppered the chicken. After browning the chicken I threw in some sliced white mushrooms to steam and add flavor to the gravy. Changes for next time? I will add 2 T chopped walnuts to the stuffing for texture. There needs to be more gravy if serving with potatoes (tho. it was fine with the wild rice I served with it), so I'd increase the wine to 1/2 C and would change water to 1 cup chicken broth. Lastly, I would not toss the whole cornstarch mixture in, but start with half and see how much I'd need to add to thicken. YUMMY, though. Hubby and I enjoyed the meal.
my husband and i absolutely loved this. i just made it for my parents and brothers this sunday and they loooved it and my brothers don't eat anything but cereal. I made a few modifications. for the stuffing, i used 3/4 C chopped red delicious apples, 3 T dried bread crumbs (i had regular only so i added a bit of italian seasoning in it) 1/4 C sharp cheddar cheese, shredded, 3-4 T brown sugar, 1 t of cinnamon, took someone else's advise and added the following: few dashes of seasoned salt, garlic powder, pepper, oregano, basil and mccormich curry powder. i stuffed the breasts and still had some of the stuffing left over so i saved it. after i browned the chicken, i added 1/2 C of chicken broth, and 1/2 C apple cider vinegar instead of wine and water. i'm a beginner so i thought apple cider and apple cider vinegar was the same thing. i was actually looking for apple cider and goofed. but you know... it really turned out great. and i used more than the recipe called for so i could have more sauce later. in the last ten minutes or so of simmering, i added the leftover apple mix and quite a bit of brown sugar to taste. i took off the chicken when it was done and continued making the sauce. the chicken was perfectly cooked, not dry and the flavor was a perfect blend of sweet and savory. i served it with mashed potatoes and steamed baby carrots. this is my fav. recipe so far. :) i will make this for ppl i want to impress.. like my in-laws :D p.s. my mom helped me make this and s
This recipe was pretty good. I did read some of the other reviews and salt and peppered the chicken before rolling it up with the apple mixture. I used chicken broth instead of water, and I also chopped up a little bit more apple and added it with the wine and broth to make a "chunky gravy". Not as pretty a dish as I wanted it to be, but overall very tasty!
i butterflied the breast then stuff them. after cooking sprinkled the top with thyme salt pepper garlic and sage because after tasting as written it wasnt very good. the spices made it better but still not the best good try but not for me
Tasty - particularly satisfying when you're in search of that "something different" for dinner.
This turned out to be easier than I thought. I followed other reviewers' suggestions and added more cheese and herbs to the stuffing...I even added shredded zucchini to the mix and it turned out great. I also added flavor by braising with apple juice/wine. Was very pleased and would make this again, perhaps having fun with other variations. I served this with a side of linguine with shredded zucchini in a pesto sauce.
SO I'm giving it 5 stars, but I actually made it totally differently. I sliced three apples and an onion and a clove of garlic. I sauteed all these in a pan with butter until the apples were soft and the onion were clear. I stuffed the chicken breasts with the mixture and shredded cheddar cheese, then put in a roasting pan, and covered with more cheese and crumbled ritz crackers, covered, and baked for about 45 minutes at 375. I uncovered at that point and allowed it to brown for about 15 more minutes. SO DELICIOUS, everyone LOVED them!
Ummm....YUM!!!!! SO delicious! I followed the recipe with the following changes: I doubled the filling and added a couple of dashes of cinnamon and a few pinches of brown sugar to both the filling and the gravy (per other reviewers suggestions). Outstanding!! Next time I will use sharp cheddar for a stronger flavor, and will simmer in all wine without the water. My husband asked me to make this again next week! This one is a winner!
Ok, I was in search for a quick chicken recipe when I ran across this recipe. With a little modification it turned out GREAT. First, it’s a deadly sin in my family not to season/ marinade your meats. 20 min in a garlic and herb marinade did the trick. I used 4 small sweet green apples. 2 diced finely with butter and ADOBO for the stuffing (no bread crumbs here!) The others were place with 1/2 of a coarsely chopped red onion, and 1 1/3 cup of **Palomino Fino** a white Jerez Xeres Sherry. The wine always makes the difference, so you should always state what you used. Also added little garlic salt, sugar, black pepper and Adobo to taste. Sorry no cornstarch or cheese used either. Just let it all simmer…. GOOD EATS!! 09/004
Family really liked this. I used: 4 small chicken breasts, 1/2 C chopped apple, 1/4 C shredded cheese, 3 T bread crumbs, 2 T walnuts 1 tsp cinnamon, 4 T brown sugar, dash onion powder, Olive oil in the pan. Browned them REALLY well. Then added 1 can of chicken broth and simmered. Took the breasts out and added the cornstarch a few extra apple chunks and 1 T brown sugar. OHHHHHHH YUM!!! Very nice presentation!
This was good. I was nervous, because it's different, but it turned out okay. I used chicken stock instead of water, added a little bit of cinnamon to the stuffing, used more cheese because I love it, and after stuffing and rolling the chicken, I seasoned the chicken with salt, pepper and a bit of garlic powder. I browned the chicken well. I also added cinnamon and brown sugar to the sauce. Boyfriend gave it a 4.2 on a scale of 1 to 5, so I'll be making this again. Also, I took meaty chicken breasts and pounded the heck out of them, so they were wide. This made them easier to stuff, roll and secure with toothpicks. I had almost none of the stuffing fall out .
I thought this tasted pretty good. I didn't use wine, I used chicken broth instead and omitted 1 c. of the water altogether, though I would use less of the cornstarch!!!! I had to use chicken thighs since I was out of chicken breasts, but it was still good. I think next time I will use the same basic ingredients but cook things my own way to save time. Everyone seemed to enjoy this meal. I'm only going to give it 4 stars though because it is more time consuming then I anticipated and I do feel it needs a little more something. Oh, I also added salt and pepper and garlic powder to the chicken while browning. Great recipe! Thank you so much for sharing!
I added some dried cranberries to the stuffing and used all Pinot Grigio (no water) to braise the chicken. Many of the reviews said that that the chicken was bland, but we didn't find that to be the case. What did turn outstanding was the gravy and, perhaps, that was a result of using only wine. The gravy totally added another layer of flavor to this dish.
mouth watering. I followed the direction of the woman who added curry and many other spices and it was wonderful! You know the gum in charlie and the chocolate factory that was thanksgiving dinner in different bites? THATS this. delicious
This was surprisingly good! What an interesting combination of tastes. After some initial protesting, everybody ate it up, and wanted more!
This just wasn't for us. Don't know if it was a taste or texture thing but it didn't look very appealing on the plate either.
This was delicious! I was a little hesitant on the apple/chicken combo but it is very good! I didn't flatten out the chicken and roll it up I just put a pocket in the chicken and filled it. The gravy was delicious! Will definitely make it again!
Following the recipe, this is a lot of work for no taste. I was really looking forward to it but should have known the lack of spices would turn out to be a not so good thing. Self admittedly I like things with a lot of taste to it, but even expecting it to come up a little short didn't quite cover it. I made it a second time, almost didn't, when I read Rainah's modifications. With the new recipe this was awesome and moved to a 5 star! With the recipe how it is written though, I think it falls short of expectations.
This was surprisingly good! 5 out of 6 of us inhaled it and had seconds! I think the gravy made it extra special. I didn't think it was that much work but I'm used to making chicken cordon bleu. The only thing that I would change is the bread crumbs. I put it in one and left it out of the other and I couldn't tell any difference. Seems a wasted step. I also didn't use the wine/water mix as I didn't have any wine. Used straight chicken broth and it was great. Next time I'll try to have wine to see how that would taste. I can see some great variations on this as well - maybe bleu cheese and pear? Granny Smith and sharp cheddar? All in all, a great idea and definitely one for the recipe box. Thanks!
I do not understand how this can be grouped with "Jewish" recipes as the use of cheese and chicken together violates basic kashrut laws.
Really good - wasn't coordinated enough to wrap it so I make the apple/cheese/bread crumb/curry mix and stuck it all on top of the chicken breast, then put it in the oven on 350 for about 45 min - delicious!
TERRIFIC!!!! Wonderfully quick and easy meal to prepare for those with kids or a busy lifestyle. I made a few minor alterations.... 1) I used chicken breast fillets that are already cut as it saves on time and they're less expensive. 2) I used a GrannySmith apple and in the stuffing I added Cinnamon, brown sugar, all ground spice, black pepper and thyme (just a bit more than a pinch of each...perhaps 1/4 of a teaspoon). I also increased the bread crumbs to 2.5 tblsp and a little extra cheese 3) I used Sherry Wine for a robust flavour and chicken stock (low sodium) when cooking 5) When making the gravy I did use cornstarch but I also added the remaining apple chunks which completed it nicely. 6) At the end I added more wine and slightly more chicken stock as I like to have extra gravy and I cooked it for 20 min when 15 would've been fine so the liquid had evaporated more. I paired the chicken with Uncle Ben's Wholegrain Brown Rice - Vegetarian Medley and sliced the chicken to show off the stuffing. My 2.5 yr old gobbled up an adult plate size!!! Simply Excellent. It will impress anyone you cook it for. Thk you.
This recipe is a little time consuming, but definitely worth the effort. It tasted great and was even fun to make! I didn't have bread crumbs, however, so I crushed up some herbed salad croutons. I've never tried anything like this before and it was really scrumptious. This one's a keeper!
I, too, found it a little difficult to roll. So, instead of flattening the chicken breasts, I sliced it sideways (butterflied it)and it was much easier.
I made this for my husband who is not usually open to anything new. I pounded out the chicken breasts and stuffed them ahead of time when he was not around. When he came home from work they were already in the skillet. I made garlic mashed potatoes and corn on the cob along with this main dish. There were NO LEFTOVERS!
Wonderful! I tweaked some things a bit taking advice from other reviews. I added the cinnamon and brown sugar which is a MUST and a bunch of other seasonings. This smelled delicious when I opened the lid after simmering and I couldn't wait to sink my teeth into it! It was very moist and most importantly it was an easy meal to make (but it looks gormet!). I will surely be saving this recipe! Thank you!
I added chicken broth instead of water, like the other users recommended. I sprinkled thyme instead of parsley. Also, I sautéed a few onion slices in the butter before the chicken, and used flour instead of cornstarch. Really super flavors, and it was a man pleaser as well.
This was great! I did not roll the chicken, but I cut a strip in the center and stuffed it, then tied it shut while it baked. I also used more apples...next time I will use more cheese. But overall a very impressive dish. My husband loved it.
sounds good.lots of work for nothing special.chicken good and moist but no flavor. i added garlic, oregano and substitued cheddar for brie and swiss.might be better roasted,toothpicks are troublesome. tying up with string might work . i will try again with modifications
yummy!!!!!!! I seasoned the surface of the chicken and cooked mixed vegetables in the sauce. Versatile too
Just wasn't for us. The gravy never came together and the stuffing really wasn't that tasty. Had to add a lot of seasoning to the chicken.
I suggest doubling the amount of liquid involved when cooking two breasts. I followed the recipe but only made one breast, and the gravy was just enough for one. When I make it with two breasts, I'll make more gravy than the recipe calls for. On the whole, AWESOME flavor!!
needed more flavor, as written was bland. experiment and add seasonings/herbs that you like and it will be great. For the apples, I used honeycrisps. I added mushrooms, fresh rosemary, more cracked black pepper, and a splash of heavy whipping cream to the saute pan and it blended with the apples quite nicely.
This recipe was wonderful. I used fat free cheese and cooking spray and it still turned out yummy. Although stuffing the chicken brests can be a bit difficult... the end result is worth it. You could serve this at a dinner party!
Great recipe--made even easier and quicker by using stove top stuffing, adding apple to that and stuffing the chicken--wonderful and EASY!!!
This is a really good recipe. I really never cook and was surprised how easy it went together. I just butterflied the chicken breasts and stuffed them, I didn't pound them flat. I followed some of the advice of the other reviewers and added more cheese and spices to the apple mixture. I used plain breadcrumbs, but probably could have done without them. I used Dubliner Irish cheese and white cheddar, and a dash of cumin, garlic salt, brown sugar, cinnamon, and a little cayenne pepper. I also salted and peppered the chicken lightly before browning. I used all white wine in the simmer, no broth or water. I gave it 4 stars since I had to add some stuff to it, but I would give it 4 and a half if possible. Considering how low in calories this is (probably still less than 250 with the sugar and extra cheese and wine), and how very tasty, I'm sure I'll make it again. The Husband loved it too!
Excellent. The in-laws, husband and 3YO all loved the meal. I did replace the wine with teriaki(spelling?) sauce. It was quite a hit
I made this for dinner lastnight and it was wonderful! I did make a few minor adjustments though. Based on the reviews I thought it would be a bit bland for my family so I added about a Tbsp of minced onion & about a tsp of each of the following: cinnamon, chili powder, poultry seasoning, brown sugar and season salt. Sprinkled that on both sides of the chicken BEFORE stuffing & AFTER stuffing I dredged the chicken in egg and rolled in bread crumbs so it had a nice crispy coating . I then baked it at 375F for about 35 min & it was awesome! I will definitely be making this again!
I really liked this recipe. The gravy is key. I overcooked the chicken, just to ensure it was thoroughly cooked (cooked about 1/2 hour) and it didn't hurt it at all. The stuffing was somewhat sweet, and for presentation it looked very professional, even though half of the recipe is to leave it simmering. : ) Use it for quick entertaining.
I thought this was unbelievably easy to put together and the wine sauce is delicious. I made it with the ingredients listed but I would absolutely use any kind of cheese. I think it's important if you are using chicken breasts that are already deboned and skinned to look for the largest ones possible. They flatten out larger and will handle more of the stuffing.
I changed this recipe from apples and chedar to pears and grated blue cheese, since that's what I had. Everything else was the same. Tasted good with rice. Next time, I will brown the chicken more so it looks better. Otherwise, it's a winner. The rue was the best part. I served this with rice, although au gratin potatoes would work great too.
Good recipe. This was my second time stuffing chicken. It was a little sloppy, but tasted fine. The filling was a little bland, even with sharp cheddar. I might try adding a strong spice to it next time, like Rosemary or sage. And I might also add a can of mushrooms to the gravy.
This is my favorite recipe so far. I made it the first time with my mom. We used Gala apples and mild cheddar. It was on the bland side but good. The second time I used granny smith's and a sharp cheddar. It will be one I make again and again!
This was alright, but you have to make like 3 times the amount of "gravy" it tells you to make
Has a good base, but something was very off about this recipe, I added some cinnamon and curry like the previous few reviewers said to do, but that didn't even help! I won't be keeping this one.
I really enjoyed this dish; my DH didn't as much. I followed most of what reviewer "SimplyRainah" recommended increasing the quantity of apple (honeycrisp), cheese, & bread crumbs, plus adding some curry powder & cinnamon to the filling. Seasoned the flattened chicken with granulated garlic. Sauteed the chicken in butter as the recipe reads, using 3/4c chardonnay & 1+tsp "Better Than Bouillon (chicken)" in 3/4c water. After removing the chicken to a plate, I added the leftover filling and apple to the sauce, along with a couple of tablespoons of brown sugar, & simmered it with 4.5tsp cornstarch which thickened it nicely. Served with a spinach/grape tomato/cucumber/feta salad with orange marmalade dressing, and steamed carrots. Thank you so much, Behr and reviewers!
This was amazing. I made a variation as many of the other reviewers have done. I don't measure anything so I don't have exact amounts, but I added salt and pepper, cinnamon, oregano, thyme, sage, and garlic salt to the stuffing. I didn't have any wine on hand so instead I used 1/2 simply apple juice and 1/2 chicken broth. At the end, I added all the extra stuffing mix to the pan and cooked with the chicken for about 8 minutes. I removed the chicken and added brown sugar to the pan and cooked it with the leftover stuffing mix until it caramelized. I served that on top of the chicken. It was delicious! I can't wait to play with this recipe some more - it was very fun to make. Thanks to the reviews that I read as well!
I did add brown sugar and extra bread crumbs along with a little garlic powder and cinnamon. I also doubled the sauce. Tasted great
This recipe was quite tricky to prepare. I had trouble with the stuffing falling out. As mentioned by some other reviews, I added a pinch of nutmeg to the apples, and substituted lemon juice for white wine. The outcome was quite tasty, but I'm not sure I'd make this again on a weeknight.
Loved this recipe! The chicken was very tender with great favor from the apple, cheese filling. The gravy was great with it. Did not have wine so just used broth and water. My 3 year old son ate all of it and he is not the greatest eater. Will be making this again:)
Easy and tastes great. A good recipe for a mid-week supper, or for company.
Was pretty bland...I jazzed up the sauce with extra wine and some cayenne, but the stuffing needs a little something to make it stand out more...has great potential though!
I really liked this recipe. The only thing was that we (family) all thought it needed more sauce.
Succulent and Delicious! I used asiago and mozarella cheeses with granny smith apples on a bed of cous cous. It was wonderful! Next time I'll use even more cheese.
After reading the reviews, I made this with some minor changes and it was very good. I used parmesan cheese instead of cheddar; added cinnamon and brown sugar and raisins; added a dash of ground red pepper (really added some pop); added dashes of several other spices - sage, garlic powder, etc. Then to keep the stuffing from falling out of the ends, I wrapped each breast with a strip of bacon. I used juice (blueberry/pomegranate) instead of wine. My husband really like this recipe and it is an attractive dish so it would be very nice for company. We will definitely have this again.
A really great recipe! I used chicken broth in place of white wine and it still turned out pretty good. My husband claims the fruitiness of it makes the chicken taste like turkey!
I love this dish! I usually take the apple pieces that didn't make it into my chicken and cook them in the pan with the chicken. They soak up the wine and butter and end up oh so good. This is one of my favorites!
I listened to the advice of other reviewers saying this recipe was a bit bland. I used a sharp smoked chedder cheese and added onion powder, sage and plenty of salt and pepper to the apple/breadcrumb mixture. Initially I didn't think the filling would stay in the chicken but it did. I used kebab skewers to hold the chicken together rather than toothpicks. I used chicken stock and a touch more wine instead of water for the gravy which was really yummy! Overall this is a great dish with the addition of some extra flavour.
Fantastic! I added about two (2) tablespoons of heavy cream to the sauce. To die for!!
I was so nervous about making this, mainly because I didn't think my husband would like the apples in it. Well he could not stop raving about it--I even got a big hug for it after dinner, so thank you Behr Kleine! The taste is out of this world. Like IMVINTAGE I added more cheese and a dash of curry, and more crumbs (used Panko crumbs). I doubled the recipe for 4 chicken breasts, but didn't double the apple. Next time I will use the full amount of apple--I loved the flavor it added (Hubby didn't know it was there till I told him!)--and I will use stuffing mix for the crumbs. I used all wine and I had 1/2 can of mushroom soup, so I whisked that into the final sauce, along with a splash of balsamic vinegar. I had to laugh at IMVINTAGE's description of how it looks while it's cooking, but it does turn a beautiful mahogany, and the smell almost drove my husband crazy while it was cooking. He has asked me to make this for either Thanksgiving or Christmas dinner! I served it with Classy Green Bean Casserole, Caramelized Apple Rings, and Refrigerator Rolls, all from this site.
i had no problems stuffing the chicken and holding it together with the toothpicks, esp because once the chicken starts cooking it naturally holds shape. i also used sharp cheddar and sweet fuji apples for a more interesting taste contrast. i used chicken broth instead of water, but i added about a cup of broth to make more gravy, which went great served with mashed potatoes! i would also use more bread crumbs than the recipe calls for, as well as adding about 1/8 cup af the bread crumbs to the sauce. im making this dish for my parents tomorrow nite!!
this recipe is ver good my two year old daughter even liked it. After bronning the chicken I finnished cooking the chicken in chiken both instead of wine. After the chicken was done I added the left over apples and some brown suuggar and thicken it up with some cornstarch
This was great, I used granny smith apples and some stouffers stuffing instead of bread crumbs. I also used some dry champagne instead of water. I covered the top with leftover apple, stuffing and cheese and I baked it instead of pan fry. WOW it turned out really good.
was not easy to make whatsoever. the sauce was horrific. I will never make this again.
i tried it with spartan apples instead of granny smiths and it was awesome, also added some spinach and feta cheese on the side, definitly gonna have to make it again
This was very good. I added some brown sugar because I like sweet and it was recommended by a few other reviewers and it definately added lots of flavor. I had a hard time keeping the breasts together in the pan. I think maybe the breasts I was using was to small. I will definately try this recipe again but use bigger pieces of chicken. :-)
My husband and I thought these stuffed chicken breasts were wonderful...a nice change of pace. As others recommended, I added a tad of ground cinnamon to the stuffing and seasoned the chicken. Doubling the sauce made a nice gravy for mashed potatoes. Thank you Behr.
This dish was wonderful and loved by my husband and I! I used Granny Smith apples for the filling, added in the cinnamon as suggested and it turned out so moist and delicious! Thanks for a wonderful recipe. I'll be making this again for sure!
I was trying to find a recipe for chicken that would not require me to go to the store. I came across this one, read the reviews, and it came out great! It truly IS kid friendly...my 9 year old and her friend ate every bite. I did use a few of the suggestions. I added a tablespoon or so of brown sugar to the stuffing as well as some cinnamon, italian seasoning (I only had plain breadcrumbs), salt and pepper. I also used shredded Italian cheese I had in the fridge and added a couple of tablespoons of applesauce to bind everything together. I also used 1 tsp. of olive oil per breast, just chicken broth (no wine) for the gravy and tossed in the leftover stuffing. And I didn't have large breasts, so I just took a sharp knife and made a pocket in each breast and secured it with a toothpick. You could really stuff it plump this way (instead of rolling it), and it didn't come apart when cooked. This one will go in our regular recipe box. We're trying to eat healthy in my house, and this one can be be adjusted to allow me to count Weight Watchers points! (5 per breast the way I made them) Enjoy!
I made the mistake of marinading my chicken overnight in something I threw together and it clashed with the taste this recipe has to offer, so don't do that! My second time around was a lot better but not really what I expected. This is worth making again but something needs to be added into the stuffing. Hmmmmm.
I really was not impressed with this recipe. It was good but a bit boring. The stuffing needed more flavor. I will not be making this again.
This recipe could use a lot of spices. I added garlic salt and pepper which helped a little, but the taste was still pretty bland. I thought that the apple flavor would have been stronger. It was edible, but not fabulous.
These were absolutely delicious! I don't usually go for the fruit and meat thing..but this was really good. I wish I knew how to wrap the chicken as neatly as the picture but none the less great recipe. I will make again for sure!
Fabulous meal! GOURMET AND KID FRIENDLY! I did add 2tbsp of brown sugar as suggested by another member. The gravy needed some extra apples cooked into it. Maybe some celery! Overall tasty and anohter great recipe!
OMG...This was the best chicken I have ever made. I made a few modifications First off, I used a block of mild cheddar and chopped it into small chunks for the stuffing. I browned the chicken in the pan for about 5 minutes on each side and then put all the breasts into the oven at 350 for 30 minutes. I used the same pan and threw in some addtional white wine (Relax Reisling), brown sugar, some left over stuffing and chicken stock. I let the sauce reduce while the chicken was baking. AWESOME RECIPE!!!!!!!!!!!!!!!!!!
This is one of my husband's favorite meals. I took the advice of others and used chicken broth instead of water. Just make sure you count how many toothpicks you use!
Absolutely amazing recipe. I added a few other goodies and my husband noted this tasted like a Thanksgiving dinner! I added dried cranberries and some pecans. This is a great meal to serve guests....and a lot fewer calories than that Thanksgiving Day meal!!!!
This was good. I did have some problems, but they weren't the fault of the recipe. It was because my chicken breasts were so huge! I pounded and pounded, but couldn't get them thin enough. So, I couldn't roll them, only fold them. I tried to brown them in the skillet, but I couldn't turn them without everything falling out, so I decided to bake them in the oven. I poured the butter from the skillet onto the chicken, and poured 1/4 cup apple juice, 1/4 cup chicken broth in the pan as well. (In place of the water and wine). I baked at 400 for about 20 minutes, then turned it down to 350 and did 25 more minutes. After they were done, I set them aside, covered with foil, poured the pan juices into a skillet and thickened like stated in the recipe. Put some melted cheese on top of the chicken. Served with brown rice, steamed peas and Light Wheat Rolls from this site.
This was very easy to make and tasted wonderful! We served with some barbecue'd shrimp and salad, and it was great.
I used chicken broth instead of water and added a little onion salt to the chopped apple mix. It was fabulous.
This was a really good recipe to use up extra apples. It was easy and was a novel dinner idea. Not the same old same old.