Apple-Stuffed Chicken

Apple-Stuffed Chicken

PREP: 0:20


1 Empire, Fuji or Braeburn apple
½ c. shredded reduced-fat Cheddar
2 tbsp. seasoned dried bread crumbs
1½ tsp. chopped fresh thyme
1 tbsp. lemon juice
½ tsp. each salt and freshly ground pepper
4 skinless
¼ c. all-purpose flour
2 tsp. canola oil
¾ c. apple cider
½ c. chicken broth
2 tsp. Dijon mustard


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.