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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 411.8
  • Total Fat: 6.7 g
  • Cholesterol: 140.5 mg
  • Sodium: 783.3 mg
  • Total Carbs: 24.6 g
  • Dietary Fiber: 2.1 g
  • Protein: 59.6 g

View full nutritional breakdown of Apple-Stuffed Chicken calories by ingredient
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Apple-Stuffed Chicken

Submitted by: EHFISH
Apple-Stuffed Chicken

Introduction

From Woman's Day November 09 From Woman's Day November 09
Number of Servings: 4

Ingredients

    1 Empire, Fuji or Braeburn apple, cored and finely diced
    1⁄2 cup shredded reduced-fat Cheddar
    2 Tbsp seasoned dried bread crumbs
    11⁄2 tsp chopped fresh thyme, plus 3 large sprigs
    1 T bsp lemon juice
    1⁄2 tsp each salt and freshly ground pepper, mixed
    4 skinless, boneless chicken breast halves (about 6 oz each)
    1⁄4 cup all-purpose flour, for dredging
    2 tsp canola oil
    3⁄4 cup apple cider
    1⁄2 cup chicken broth
    2 tsp Dijon mustard

Directions

1. You’ll need 12 wooden toothpicks coated with nonstick spray. In a small bowl, mix apple, cheese, bread crumbs, chopped thyme, lemon juice and half the salt mixture. On a cutting board, lightly press each chicken breast flat with one hand; using a sharp knife, carefully cut into side of breast to form a deep horizontal pocket (do not pierce top, bottom or far side of breast).

2. Divide the apple mixture into 4 portions and stuff into chicken pockets. With the prepared toothpicks, pin closed. Sprinkle the remaining salt mixture over breasts. Dredge chicken in flour to lightly coat; tap off excess flour. (At this point, chicken can be refrigerated, covered, up to 6 hours.)

3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and brown 3 minutes per side. Pour 1⁄2 cup of the apple cider and the broth into skillet; add thyme sprigs. Bring mixture to a boil; reduce heat to low, cover and simmer 5 to 7 minutes until chicken is cooked through and stuffing registers 165ºF on an instant-read thermometer.

4. Remove chicken to a serving plate; cover with foil to keep warm. Whisk mustard and remaining 1⁄4 cup cider into juices in skillet; boil mixture 3 minutes on high until reduced and slightly thickened. Spoon sauce over chicken and serve.

Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user EHFISH.






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