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
- 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.
- 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!
- 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