Andrew's Apple Stuffed Chicken with Cider Cream Sauce - BigOven 171309
Andrew's Apple Stuffed Chicken with Cider Cream Sauce

Andrew's Apple Stuffed Chicken with Cider Cream Sauce

Ready in 45 minutes
8 review(s) averaging 4.8. 88% would make again

Top-ranked recipe named "Andrew's Apple Stuffed Chicken with Cider Cream Sauce"

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I made this recipe after combining and modifying two BigOven.com recipes (Brie and Apple Chicken Breasts #158142, Chicken Breast with Apples and Cider Cream Sauce #163855). My wife and I are trying to eat healthier and I did not include the Brie cheese and we liked the taste of the Cider Cream Sauce much better. I hope you like this recipe, it is our favorite.

"This is a great recipe - it is remarkably easy and quick to prepare the stuffed chicken breasts. I am impressed at how effective it is to bake the chicken (after browning in the skillet) at a high temperature in the oven (450 degrees). I also added some diced sweet onions and more sliced apples to the ceramic baking dish, the chicken was perfectly done and very tender and juicy after 30-35 minutes. I served the stuffed chicken breasts with wild rice pilaf, cranberry relish and a green vegetable - a great meal!"

- livesmart

Ingredients

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1.5 cups Apple Cider; filtered
2 tablespoons Dijon mustard
1.75 cups Cream
0.125 teaspoon Cayenne pepper
0.5 teaspoon Salt; to taste
0.25 teaspoon Pepper; to taste
5 tablespoons Flour
3 tablespoons Butter
4 each Apple; sliced
4 each Chicken breast halves

Original recipe makes 4

Servings  

Preparation

Preheat oven to 450 degrees.

Slice each chicken breast halve horizontally nearly in half but do not cut all the way through. After slicing each chicken breast halve nearly in half, open each chicken breast halve and stuff with 2 thinly sliced apples. Once stuffed, close each chicken breast halve.

Dredge each chicken breast halves in flour on both sides and shake off any excess flour.

Season chicken breasts halves with salt and pepper on both sides to taste.

Using a large skillet, heat 3 tablespoons of butter and saute each side of chicken breast halves using medium-high heat until brown (approximately 5 minutes each side). Do not cook chicken breast halves.

In a 9x13 glass baking dish apply generous amounts of cooking spray or butter to prevent chicken breast halves from sticking to glass baking dish. Place each chicken breast halves into glass baking dish. Place into oven and cook for 30 to 40 minutes or until done.

Place the two remaining thinly sliced apples into skillet and saute in existing butter until brown. The sauteed apples will be used for garnishment and place near or on top of cooked chicken breast halves as shingles when the chicken breast halves are ready to be served.

SAUCE

In a medium sized saucepan heat cider using high heat until reduced by 1/3. Whisk in Dijon mustard, Cayenne pepper, salt, pepper and cream and cook and constantly whisk until reduced by 1/3 or until thick. Sauce will be poured over chicken breast halves when ready to serve.

Lower Fat Solution:

Use Fat-Free Half-and-Half instead of Cream, use 1 tablespoon of butter instead of 3 tablespoons.

Notes

Lower Fat Solution: Use Fat-Free Half-and-Half instead of Cream, use 1 tablespoon of butter instead of 3 tablespoons.

Credits

Added on Award Medal
Verified by stevemur

I flavored this up and changed it a bit but it was still a great dish :). this gave me a pretty good idea for a dinner. photo by stephaniemarrero stephaniemarrero

photo by Weez Weez

Calories Per Serving: 674 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Very good, maybe next time I'll try and add cinnamon to the apples baked inside...? Or possibly add my own spice mix to the flour rub on the chicken? Seemed a little lacking in flavour, but still very good.
scottroy_ 7 months ago
This is a great recipe - it is remarkably easy and quick to prepare the stuffed chicken breasts. I am impressed at how effective it is to bake the chicken (after browning in the skillet) at a high temperature in the oven (450 degrees). I also added some diced sweet onions and more sliced apples to the ceramic baking dish, the chicken was perfectly done and very tender and juicy after 30-35 minutes. I served the stuffed chicken breasts with wild rice pilaf, cranberry relish and a green vegetable - a great meal!
livesmart 7 months ago
One word: delicious!! Can't wait to make it again, a hit with the boyfriend
fdeane08 1 year ago
Definitely a keeper. I flavored up my flour used in dredging by adding a bunch of pinches of dry herbs (onion powder, curry, orange peel, rosemary, celery salt, white pepper, ground mustard) and used slightly less flour. I took the leftover flout mixture and cooked my remaining apple slices in it. Chicken was way overdone though so next time I'll just sear the chicken before cooking in the oven. A little apple cider vinegar mixed in with the apple cider on the sauce gave it a nice zing.
Huntheat 1 year ago
feliciawilson 2 years ago
Amazing dish my family and I loved it
Pipsqueek 3 years ago
Amazing dish my family and I loved it
Pipsqueek 3 years ago
Lower Fat Solution: Use Fat-Free Half-and-Half instead of Cream, use 1 tablespoon of butter instead of 3 tablespoons. [I posted this recipe.]
Weez 5 years ago
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