Andrew's Apple Stuffed Chicken with Cider Cream Sauce
I made this recipe combining and modifying two BigOven.com recipes. My wife and I wanted to eat healthier and did not include the Brie cheese. We liked the taste of the Cider Cream Sauce much better. I hope you like this recipe, it is our favorite.
I made this recipe combining and modifying two BigOven.com recipes. My wife and I wanted to eat healthier and did not include the Brie cheese. We liked the taste of the Cider Cream Sauce much better. I hope you like this recipe, it is our favorite.
- Carbohydrate 49.3227818682514 g
- Cholesterol 183.535 mg
- Fat 39.8933543755131 g
- Fiber 5.31705017901582 g
- Protein 32.4494681246416 g
- Saturated Fat 24.0686005625224 g
- Serving Size 1 1 Serving (539g)
- Sodium 332.609500172507 mg
- Sugar 44.0057316892356 g
- Trans Fat 2.91034181249535 g
- Calories 674 calories
Step-by-step
- Preheat oven to 450 degrees.
- Slice each chicken breast halve horizontally nearly in half but do not cut all the way through. After slicing each chicken breast halve nearly in half, open each chicken breast halve and stuff with 2 thinly sliced apples. Once stuffed, close each chicken breast halve.
- Dredge each chicken breast halves in flour on both sides and shake off any excess flour.
- Season chicken breasts halves with salt and pepper on both sides to taste.
- Using a large skillet, heat 3 tablespoons of butter and saute each side of chicken breast halves using medium-high heat until brown (approximately 5 minutes each side). Do not cook chicken breast halves.
- In a 9x13 glass baking dish apply generous amounts of cooking spray or butter to prevent chicken breast halves from sticking to glass baking dish. Place each chicken breast halves into glass baking dish. Place into oven and cook for 30 to 40 minutes or until done.
- Place the two remaining thinly sliced apples into skillet and saute in existing butter until brown. The sauteed apples will be used for garnishment and place near or on top of cooked chicken breast halves as shingles when the chicken breast halves are ready to be served.
- In a medium sized saucepan heat cider using high heat until reduced by 1/3. Whisk in Dijon mustard, Cayenne pepper, salt, pepper and cream and cook and constantly whisk until reduced by 1/3 or until thick. Sauce will be poured over chicken breast halves when ready to serve.
Stuffing poultry without securing the pocket often results in the filling leaking into the skillet before a proper crust can form. Slicing horizontally to create a book-style pocket while leaving the spine intact keeps the sliced fruit contained during the initial searing phase. Historically, home cooks adapted heavy cream sauces by omitting rich additions like soft cheeses to lighten heavy poultry dishes without sacrificing pan-sauce viscosity.
- Bake stuffed breasts at 450 degrees Fahrenheit in a greased 9x13 glass dish for 30 to 40 minutes until fully cooked through.
- Brown the exterior in butter over medium-high heat for approximately 5 minutes per side prior to oven transfer, ensuring the meat is not fully cooked on the stovetop.
- Reduce filtered apple cider by one-third on high heat before whisking in Dijon mustard, cayenne pepper, and heavy cream.
- Substitute fat-free half-and-half for cream and reduce the butter quantity to 1 tablespoon if seeking a lower-fat modification.
Whisking the cider reduction constantly prevents dairy curdling when introducing the cream to the high-heat pan. Achieving proper thickness relies entirely on watching for the volume to drop by one-third.
