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.
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.
Lower Fat Solution: Use Fat-Free Half-and-Half instead of Cream, use 1 tablespoon of butter instead of 3 tablespoons.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (539g) | ||
Recipe Makes: 4 | ||
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Calories: 674 | ||
Calories from Fat: 359 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.9g | 53 % | |
Saturated Fat 24.1g | 120 % | |
Monounsaturated Fat 10.9g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 183.5mg | 56 % | |
Sodium 332.6mg | 11 % | |
Potassium 755.5mg | 20 % | |
Total Carbohydrate 49.3g | 15 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 44g | ||
Protein 32.4g | 46 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 674
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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