This post was contributed by a community member. The views expressed here are the author's own.

Community Corner

Apple & Swiss-Stuffed Chicken Breasts

Stuffing makes the most of boneless, skinless chicken breasts.

I don’t know what I would do without boneless, skinless chicken breasts. They save dinner at my house on many a night when I need to get something on the table quickly. They’re a staple on my grocery list and in my freezer. What I love about them is their versatility—you can pair them with just about anything—and they cook quickly, making them a perfect solution for busy weeknight meals.

Their one downfall is they can be a bit bland on the taste buds. The absence of skin, bone and fat make them a leaner, healthier choice, but those are just the things that give poultry most of its flavor. Without them, boneless, skinless chicken breasts often end up bland, dry and overcooked. Adding a flavorful filling is one surefire way to combat chicken breast boredom and a two-step cooking process will keep your chicken wonderfully brown on the outside and moist in the center.

You can stuff chicken breasts with any combination of your favorite flavors. Sautéed vegetables and even fruit, finely-chopped nuts and flavorful cheeses are just a few options. I’ve taken the flavors from one of my favorite grilled cheese sandwiches—Swiss cheese and apple slices—and used them as my stuffing. Experiment with different cheeses and apples to create a custom version of your own.

Find out what's happening in Bowiewith free, real-time updates from Patch.

Apple & Swiss-Stuffed Chicken Breasts

Serves four.

Find out what's happening in Bowiewith free, real-time updates from Patch.

 

4 boneless, skinless chicken breasts

2 ounces Swiss cheese

1 small apple, peeled, cored & thinly-sliced

1 teaspoon Dijon mustard

2 tablespoons olive oil

Salt and pepper

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Trim any excess fat from the chicken breasts.  Cut a horizontal slit along the side of the thicker end of the breast, creating a pocket. Be careful not to cut through the other side of the breast.
  3. Insert your finger into the pocket to open it up. Season the chicken with salt and pepper, making sure to sprinkle a little inside the pocket.
  4. Use a vegetable peeler to slice the cheese into thin strips. Arrange two apple slices on your work surface (two slices per chicken breast). Spread the mustard evenly over the apple slices and top the mustard with the cheese. (Use one piece of cheese for each apple slice.)
  5. Fill each chicken breast with two apple slices. Skewer the chicken with toothpicks to hold the edges together.
  6. Heat the olive oil in a large sauté pan over medium high heat. Add the chicken breasts and cook until golden brown on both sides, 5-7 minutes.
  7. Remove the chicken breasts from the pan and place them on a sheet tray. Place the chicken in the oven and cook until the chicken and stuffing reach 165 degrees Fahrenheit, 8-10 minutes.
  8. Remove the chicken from the oven and remove the toothpicks from the chicken before slicing and serving. 
We’ve removed the ability to reply as we work to make improvements. Learn more here

The views expressed in this post are the author's own. Want to post on Patch?