Apple Stuffed Chicken with Gorgonzola Grits

  • Yield 4 servings


Chicken Roulades:
1/2 pound ground chicken
1/2 cup peeled, grated apple
2 teaspoons Dijon mustard
1/3 cup panko breadcrumbs
2 teaspoons chopped fresh sage, plus additional for garnish
4 -- (6 ounce) skinless, boneless chicken breast halves, pounded to 1/4 inch thickness
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup all purpose flour
2 tablespoons olive oil
Gorgonzola Grits:
3/4 cup quick cooking grits
1 1/2 cups chicken stock
1 1/2 cups water
1/4 teaspoon salt
2 tablespoons butter
3/4 cup crumbled Gorgonzola cheese
1 teaspoon Dijon mustard
-- Salt and pepper to taste
-- Fresh chives, for garnish


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.



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