. Recipes: APPLE STUFFED CHICKEN

APPLE STUFFED CHICKEN

APPLE STUFFED CHICKEN


INGREDIENTS:
4  Chicken Breast Halves
1 Braeburn Apple, Cored and Finely Diced
1/2 cup Shredded Cheddar
2 tsp Dijon Mustard
2 tsp Chopped Thyme, plus 3 large Sprigs
1 tbsp Lemon Juice
2 tbsp Seasoned Dried Bread Crumbs3/4 cup Apple Cider
1/4 cup All-Purpose Flour, for dredging
2 tsp Canola Oil
1/2 tsp Salt 
1/2 tsp Black Pepper,
1/2 cup Chicken Broth

PREPARATION:
Take a small bowl. In which  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). 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.) 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. 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. APPLE STUFFED CHICKEN is ready to serve.

 


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