You are here: Home » Recipes » Apple Stuffed Chicken with Gorgonzola Grits Apple Stuffed Chicken with Gorgonzola Grits Yield 4 servings PrintEmail Ingredients Chicken Roulades:1/2 pound ground chicken1/2 cup peeled, grated apple2 teaspoons Dijon mustard1/3 cup panko breadcrumbs2 teaspoons chopped fresh sage, plus additional for garnish4 -- (6 ounce) skinless, boneless chicken breast halves, pounded to 1/4 inch thickness1 teaspoon salt1/2 teaspoon pepper1/4 cup all purpose flour2 tablespoons olive oilGorgonzola Grits:3/4 cup quick cooking grits1 1/2 cups chicken stock1 1/2 cups water1/4 teaspoon salt2 tablespoons butter3/4 cup crumbled Gorgonzola cheese1 teaspoon Dijon mustard -- Salt and pepper to taste -- Fresh chives, for garnish Instructions In a medium bowl combine chicken, apple, fig jam, mustard, breadcrumbs and sage. Cover and refrigerate for 30 minutes. Place 1/4 of ground chicken mixture on each rough side of chicken breasts. Spread to within 1/2 inch of edges. Tuck in sides and fold chicken over mixture. Secure with picks. Sprinkle chicken with salt and pepper and dust lightly with flour. Heat oven to 350 degrees F. Heat oil in a large oven-proof skillet over medium-high heat. Add chicken to skillet and cook until browned, about 3 minutes per side. Place skillet in oven and cook 12 to 15 minutes or until completely cooked through. Let cool 5 minutes. Remove wooden picks. Slice into 3/4-inch pieces. To make grits, in a medium saucepan, bring chicken stock, water and salt to a boil. Whisk in the grits and stir until thickened, about 5 minutes. Add butter, cheese and mustard; stir until smooth. Season with salt and pepper to taste. To serve, arrange grits on a serving platter. Top with chicken roulades and garnish with chives, if desired. Serves 4.