Chicken Breasts Stuffed With Apples & Cheddar

READY IN: 45mins




  • If you haven't already pounded your chicken breast halves, do so now- they should be 1/4" thin; season with salt and pepper to taste on both sides. Peel your apples unless you prefer them to have the skin on.
  • Combine apple chunks,cheese, and bread crumbs in a small bowl.
  • Divide the apple mixture into two portions and place one portion on top of each piece of chicken.
  • Roll up chicken into a bundle, using toothpicks to secure if needed.
  • Melt butter in a skillet, then brown the chicken briefly on both sides in the butter- just a few minutes each side to brown but not cook all the way through yet.
  • Once browned, add wine and 1/4 cup of water.
  • Cover pan and let simmer 15-20 minutes on medium-low heat- until chicken is no longer pink and completely cooked through.
  • Remove cooked chicken from the pan using a slotted spoon and set on two plates.
  • Remove toothpicks.
  • Whisk together 1 Tbsp of water and the cornstarch well and add to the pan juices.
  • Whisk until blended and cook and stir until thickened slightly (you may need to raise the heat a bit); test for seasoning and add more salt and pepper if needed.
  • Ladle over chicken and sprinkle parsley over tops as a garnish.