Apple-Stuffed Chicken

Submitted by DrGaellon

"Adapted from a recipe by Behr at allrecipes.com. Use a firm apple which will not collapse when cooked, like Golden Delicious, Granny Smith, Rome or Winesap."

 

• Ready In: 1hr 55mins
• Ingredients: 13
• Serves: 2

ingredients

• 2 tablespoons butter, divided
• 2 boneless skinless chicken breasts
• 1⁄2 cup chopped apple
• 1⁄4 cup shredded cheddar cheese
• 1 tablespoon dried breadcrumbs
• 1 teaspoon curry powder, plus more for outside
• kosher salt
• ground black pepper
• 1⁄4 cup dry white wine
• 1⁄4 cup water
• 1 tablespoon water, combined with
• 1 1⁄2 teaspoons cornstarch
• 1 tablespoon chopped fresh parsley, for garnish

directions

1. Melt 1 tbsp butter. Combine apple, cheese, bread crumbs and curry powder. Stir in melted butter and set aside.
2. Slice chicken breasts horizontally, parallel to the cutting board, and open like a book. Divide apple mixture between chicken breasts, and roll up each breast. Wrap in plastic wrap, twisting ends tightly to form a compact sausage shape. Refrigerate at least 1 hour, or up to 4 hours.
3. Melt remaining 1 tbsp butter in a small skillet over medium heat. Sprinkle rolled breasts with salt, pepper, and an additional pinch of curry powder. Place stuffed breasts in skillet and brown on all sides, 3-4 minutes per side (times 4 sides). Add wine and 1/4 cup water. Cover tightly and simmer for 15 to 20 minutes, or until chicken is no longer pink.
4. Transfer chicken to a serving platter and tent with foil to keep warm. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Stir continuously until thickened. Slice chicken on a slight bias and arrange on platter. Pour gravy over chicken, and garnish with parsley. Serve.