I was excited about trying this Fall dish and then it was a big let down. The flavors didn’t really come through like I wanted and the sauce was a watery puddle on the plate. I think I’ll stick to my stuffed pork chop recipe I have.
Apple Cheddar Stuffed Chicken with Apple Dijon Pan Sauce
(Adapted from Iowa Girl Eats)
4 chicken breasts
1 small apple, peeled and chopped small
1/2 cup shredded sharp cheddar cheese
2 teaspoons fresh lemon juice
1/2 teaspoon dried thyme + a pinch, divided
1/4 teaspoon dried oregano
salt & pepper
1/4 cup flour (I used brown rice 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 (could use rice 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, 1/2 teaspoon dried thyme, dried oregano, salt, and pepper in a small bowl then stuff chicken with a quarter of the mixture (may have a bit leftover.) Close with toothpicks if desired.
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, 5-7 minutes.
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 minutes, then taste and add salt and pepper if necessary. Plate chicken then drizzle with pan sauce.