Apple picking is in full swing. If you are looking for a delicious, easy dinner using your haul from the orchard, try our Apple Cheddar Stuffed Chicken Breast.
Apples and cheddar cheese go together unexpectantly, at least to me. Tim loves, loves, loves sharp cheddar cheese, and the first time he put it on apple pie, I cringed. Suprise, it was excellent.
Last week I had some chicken breasts that needed to cook, so I experimented with apples and cheddar cheese. Having some white cheddar from Ham Apple Mac & Cheese, I decided to give it a try.
Granny Smith apples…well just one apple, with shredded white cheddar, thyme, and a spoon full of panko stuffed into a chicken breast. Topped with a panko mixture and baked. Okay, but not quite right.
Still using a Granny Smith apple, I switched to sharp cheddar cheese, added sage and parsley along with the thyme, and added a touch of dijon. For the topping, I added sharp cheddar and dijon to the panko crumbs….perfection!!
Baking lets you warm up the house on a crisp fall evening, and the flavors scream Autumn. Quickly made ahead and baked when you are ready. Just add the panko right before baking so it will get crisp.
Serve Apple Cheddar Stuffed Chicken Breast with a beautiful green salad or hearty grain like brown rice or farro for a lovely fall meal.Print
2 boneless skinless chicken breast
1/2 cup chopped apple
2 tablespoons shredded cheddar cheese
1 tablespoon panko breadcrumbs
1/2 teaspoon each fresh thyme and parsley
1/4 teaspoon fresh sage
2 teaspoons dijon mustard
2 tablespoons panko breadcrumbs
1 teaspoon shredded cheddar cheese
2 teaspoons dijon mustard
Chopped parsley and fresh thyme for garnish
Pat chicken breast dry with a paper towel. Cut a slit into the side of each chicken breast, creating a deep pocket for the filling.
For the filling, combine all filling ingredients and stir until well blended.
Dividing the filling in half and stuff the pocket of each chicken breast with half the mixture. Secure with a toothpick if necessary to close the pocket over the filling.
Place stuffed chicken breast on a baking sheet lined with parchment paper.
For the topping, combine the topping ingredient and mix until well blended.
Divide the topping in half and place on top of each stuffed chicken breast. Place in the preheated oven for 30 -35 minutes or until the internal temperature of the chicken is 165 degrees.
Remove from oven, garnish with fresh parsley and thyme and serve.
Keywords: boneless, skinless chicken breast, apple, cheddar cheese, dijon mustard, thyme, parsley, sage, panic crumbs, bake