Tuesday, June 10, 2014

Apple-Cheddar Stuffed Chicken with Apple-Dijon Pan Sauce

And we are back to recipes!  I know it has been quite some time since I last posted a recipe, but for about two months there has been little home cooked meals!  I had been traveling a lot before and after the weddings, and with it being summertime, the weekends are spent grilling on the rooftop with friends, spending time at my in laws, and enjoying the pool!  I promise I will go back and recap the wedding slowly but surely, but for now, here is a meal that I ran across while on Pinterest.  It peaked my interested because of the odd flavor combination, but the comments on the original recipe made me want to try it.  It may sound odd, but the flavors compliment each other perfectly and it is a meal where we normally have all of the ingredients in our house!  So, to say the least, this will become a staple at the DiDia household (and yes I am still in the process of changing my name).  So, here you go!

Apple Cheddar Stuffed Chicken with Apple Dijon Pan Sauce

4 chicken breasts
1 small apple, peeled and chopped small
1/2 cup shredded sharp cheddar cheese
2 teaspoons fresh lemon juice
1/4 teaspoon dried oregano
salt & pepper
1/4 cup whole wheat flour
2 Tablespoons extra virgin olive oil
3/4 cup chicken broth
1/2 cup apple juice
2 Tablespoons dijon mustard
1-1/2 teaspoons apple cider vinegar 

  1. Preheat oven to 375 degrees then get out a baking sheet and set aside. Using a sharp knife, cut a pocket horizontally into each chicken breast then set aside. Mix apples, cheese, lemon juice,  dried oregano, salt, and pepper in a small bowl then stuff chicken with a quarter of the mixture.  Pinch closed with fingers to insure the stuffing does not fall out.
  2. Heat extra virgin olive oil in a large, non-stick skillet over medium-high heat. Combine flour, salt, and pepper in a shallow dish then dredge chicken breasts in mixture, tapping excess flour off. Place chicken into skillet then saute until golden brown on one side, 4-5 minutes. Flip then saute until other side is golden brown, 3-4 minutes and then transfer chicken to baking sheet and place into the oven to finish cooking through, I normally do 15 minutes to be safe!
  3. Meanwhile, add chicken broth, apple juice, dijon mustard, apple cider vinegar, and a pinch of dried thyme to skillet then turn heat to high. Cook until sauce has reduced, about 5-7 minutes, then taste and add salt and pepper if necessary. Drizzle sauce over chicken.

Recipe Adapted from here

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