Andrew's Apple Stuffed Chicken with Cider Cream Sauce

As a busy working mom, I'm always looking for healthy and satisfying recipes that can be prepared in a short amount of time. This Andrew's Apple Stuffed Chicken with Cider Cream Sauce is one of my go-to meals because it's both delicious and nutritious.

The recipe combines the flavors of apples, chicken, and a creamy sauce, making it a well-rounded dish. The chicken is stuffed with apples, which adds a sweet and juicy flavor to the meat. The cider cream sauce is made with apple cider, Dijon mustard, and cream, and it provides a savory and tangy complement to the chicken. The dish is also relatively low in fat and calories, making it a healthy choice for those who are watching their weight.

I like to serve this dish with a side of roasted vegetables or mashed potatoes. It's also great for leftovers, so you can make a big batch on the weekend and enjoy it throughout the week.

Here are some tips for making this recipe:

• If you don't have apple cider, you can use apple juice instead.
• You can also use other fruits instead of apples, such as pears or peaches.
• If you don't have Dijon mustard, you can use yellow mustard instead.
• To make the sauce thicker, you can add a cornstarch slurry (equal parts cornstarch and water).
• This recipe can be made ahead of time. Simply prepare the chicken and sauce, and then reheat before serving.

Enjoy!

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.
• SAUCE
• 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.
• Lower Fat Solution: Use Fat-Free Half-and-Half instead of Cream, use 1 tablespoon of butter instead of 3 tablespoons.