Apple- and Havarti-Stuffed Chicken Breast

  • Yield: 4 servings


Vegetable oil for spraying muffin tins
4 boneless, skinless chicken breasts, lightly pounded
1cup shredded Havarti or Muenster cheese
3 green onions, minced
1 apple, unpeeled, cored, chopped (Granny Smith, Gala or Fuji)
1tablespoon lemon juice
1/2cup panko or whole-wheat panko crumbs
1/2cup chicken reduced-sodium chicken broth
1/4teaspoon salt
Freshly ground black pepper
1cup reduced-sodium chicken broth
1tablespoon Dijon mustard
1tablespoon cornstarch, dissolved in 2 tablespoons cold water
2tablespoons minced fresh flat-leaf parsley


  1. Preheat oven to 375F. Spray a disposable aluminum or regular muffin tin with vegetable oil.
  2. Arrange lightly pounded chicken breasts in muffin tin pushing down lightly to form a cup to hold stuffing.
  3. Combine stuffing ingredients in a bowl. Stir well. Stuffing should hold together like wet sand.
  4. Divide stuffing among chicken breasts folding meat up over stuffing.
  5. Turn the stuffed breast upside down so it resembles a muffin, and place back into tin with the open side down.
  6. Bake 35 to 40 minutes, until chicken is cooked through.
  7. To prepare sauce, combine chicken broth, mustard and any pan juices accumulated from baking chicken. Bring to a boil; reduce heat and simmer, stirring in cornstarch mixture and parsley. Cook, stirring, until thickened, about 1 minute.  Serve with chicken.

Recipe by Chef Steve Petusevsky

Nutritional Info *per serving

  • Calories 376
  • Fat 14g
  • Cholesterol 134mg
  • Sodium 812mg
  • Carbohydrate 15g
  • Fiber 2g
  • Protein 45g