Tuesday, August 30, 2011
Apple & Cheddar Stuffed Chicken
Adam's mom gave me the latest issue of Semi-Homemade by Sandra Lee. There are so many decorating ideas and recipes in the magazine which got me so excited for fall! Just last night I put out a navy blue and hunter green plaid tablecloth and orange pumpkin placemats and lit a spicy candle.
Anyway, on Saturday I made one of Sandra's fall-time recipes for lunch. The recipe is Apple and Havarti Stuffed Chicken Breasts but since I couldn't find havarti in Pine Grove, I used extra sharp cheddar and it turned out very well. We ate the chicken with honey carrots and fries (not much color in this meal but we were trying to use up what we had on hand). Here's Sandra's recipe:
4 boneless skinless chicken breasts
1/2 teaspoon salt
1/4 teaspoon ground black pepper
12 very thin peeled apple slices
1/4 cup shredded havarti or cheddar cheese
1 Tablespoon canola oil
1/2 cup apple cider
Preheat oven to 350 degrees. Using a knife, cut a slit about 2 inches long in the thick side of each chicken breast to form a pocket (do not cut in half). Sprinkle inside pockets and out side of chicken with salt and pepper. Stuff each with 3 apple slices and 1 tablespoon cheese. Pinch edges to seal; secure with 1 or 2 toothpicks.
In a large oven-proof skillet, heat oil over medium-high heat. Add chicken; cook for 2 minutes on each side or until lightly browned. Bake for 17-20 minutes or until done, turning once.
Once done, remove chicken from skillet (be careful with that skillet handle! I have a bad burn on my palm because I've just started using oven-proof skillets and I'm not used to those hot handles! ugh!) and place on a serving platter. Discard wooden picks.
In a small saucepan, pour skillet drippings through a fine wire-mesh strainer; discard solids. Stir in cider and bring to a boil over medium-high heat. Cook, stirring often, for 2 minutes until mixture is reduced to 1/3 cup. Serve apple cider mixture with chicken.