Apple Stuffed Chicken

  • Yield 4 servings

Ingredients

Crispy Sage:
1/3 cup vegetable oil
8 whole sage leaves
pinch kosher salt
2 teaspoons butter
2/3 cup peeled and coarsely grated Granny Smith apple
1/8 teaspoon plus 3/4 teaspoon kosher salt, divided
1 teaspoon minced fresh sage
1/8 teaspoon black pepper
2 tablespoons chopped pecans
4 -- boneless, skinless chicken breast halves, 5 ounces each
4 -- inch by 4 inch) pieces Gruyere cheese
2 large eggs, lightly beaten
1/2 cup fresh whole wheat bread crumbs
2/3 cup panko crumbs
1/4 cup ground Parmesan cheese
Cider Sauce:
1 tablespoon butter
1 tablespoon minced shallots
1/3 cup chicken broth
1/3 cup unfiltered apple cider
1/4 teaspoon kosher salt, or to taste
1 tablespoon cornstarch
3 tablespoons cold water
-- Apples and fresh sage, for garnish

Instructions

To make the crispy sage, heat oil in a medium saucepan until it reaches 360 degrees. Add the sage leaves a few a time and cook for 3 to 5 seconds or until crisp. Drain on paper towels and sprinkle lightly with salt. Set aside.

Heat butter in a medium skillet over medium heat until melted. Add the apple, 1/8 teaspoon salt, sage, pepper, and pecans and cook, stirring frequently, for 5 to 8 minutes or until apples are softened. Remove from heat and cool to room temperature.

Pound chicken breasts to about 1/4 inch thickness and sprinkle evenly with 3/4 teaspoon salt. Place one piece of cheese on the short end of each chicken breast. Top each with an equal amount of the cooled apple mixture. Roll up chicken, enclosing cheese and apple mixture and tucking ends under if necessary. Place beaten eggs in a shallow dish. In another shallow dish, combine the whole wheat crumbs, panko and Parmesan cheese. Dredge chicken pieces first in egg and then in the crumb mixture, pressing so crumbs adhere. Place chicken seam sides down on a no-stick foil-lined baking sheet and bake in a 400 degree oven for 30 to 40 minutes or until chicken is cooked through.

To make the cider sauce, heat the butter in a skillet over medium heat until hot. Add the shallots and cook just until they are translucent. Whisk in the broth, cider and salt and heat to boiling. Stir together the cornstarch and cold water and whisk into the sauce. Return to a boil and simmer for 1 to 2 minutes or until slightly thickened. Keep warm.

Place chicken on a platter. Top with some of the sauce and the crispy sage. Serve extra sauce on the side; garnish platter with apples and fresh sage.

Makes 4 servings

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