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Apple Stuffed Chicken with Cider Reduction


 



As the fall weather begins to visit us and days are shorter, we begin to move our cooking inside. This recipe uses fresh Gala apples (my favorite) along with chicken and sage. “Why bone-in chicken,” you say? I’ll tell you: taking a chicken breast off of the bone is a simple process.* There are three advantages to buying chicken breasts on the bone:

Bone-in chicken is less expensive
Since you can leave the skin on the bone-in, you get a more moist and flavorful chicken!
The skin will help hold the breast together when you pound it out.
*To remove bone from chicken, use a very sharp paring knife and start at the edge of the breast and slice the meat from the bone with keeping your knife at a downward °45 angle. This will allow you to get the most meat off the chicken.

Apple_stuffed_chicken

INGREDIENTS

1 cup finely chopped Gala apple
1 cup cold water mixed with 1 T. lemon juice (called acidulated water)
4 strips bacon, chopped very fine
½ cup chopped onion
½ cup chopped celery
2 T. fresh sage-finely chopped
3 T. bread crumbs
2 T. chicken broth
2 tsp. Kosher salt
1.2 tsp. coarse, black pepper or fresh ground pepper
4 chicken breasts, de-boned, skin left on
1 cup seasoned flour (flour with a little salt and pepper)
Olive oil
1 apple cider
1 T. apple cider vinegar
DIRECTIONS

Preheat an oven to 400 degrees. Grease an ovenproof baking dish; set aside.
Place bacon in a medium skillet over high heat and cook, stirring frequently for 3 to 5 minutes.
Combine chopped apple, sage, onion and celery. Add to bacon pan and sauté vegetables until tender. Remove from heat and let cool. Add bread crumbs and 1 T. broth to vegetable mix and stir until ingredients are combined thoroughly.
Place the chicken breasts, skin side down, between two sheets of heavy plastic (re-sealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of ½ inch. Place about ½ cup of dressing into each pounded chicken breast leaving ½ inch on either side. Fold sides over and roll chicken breast to enclose the stuffing. Roll tightly in plastic wrap and refrigerate. This can be done up to 3 days ahead of time.
Lightly dredge rolled chicken in flour being careful to keep together. Gently pat off excess flour.
To cook the chicken, heat a large skillet for 2 minutes on high heat. Add enough olive oil to cover bottom of pan and place chicken breasts, skin side down in pan. Cook for 3 to 5 minutes per side, making sure to get the chicken golden brown. Reduce heat and add the apple cider, vinegar, and remaining chicken broth to pan. Cover pan and cook for 10 minutes until chicken is cooked through.
Remove chicken from pan and set aside. Return pan to heat, bring to a boil, and reduce until sauce begins to thicken.
Slice chicken breasts into ½ inch pieces, arrange on a platter and drizzle sauce over medallions.

Comments

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Lorie

Oh, girl...that sounds incredible! I'm already hungry! :o)

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