Chef’s Notes: The ingredient for the What’s Cooking challenge this week is apples. When you think of recipes with apples, your mind immediately leaps to baked goods – pies, tarts, fritters, muffins, strudel, turnovers, dumplings, quick breads, cakes, cobbler, cookies…
On the savory side, “pork” is the first thought. (And, for me, this means I hear Peter Brady in my head, saying “Pork chops and applesauce” in a WC Fields-type voice.)
So, anyway, the challenge ingredient is apples and I wanted to do something different. Maybe chicken? I googled, and after a bit of searching I found this incredible amazing delicious recipe.
I made a few minor changes, and…seriously, this is so good! Off the hook amazing.
(I also submitted this recipe in the Taste of Home Apples Aplenty recipe contest.)
Spicy Apples and Chicken Breasts Stuffed with Gouda
4 boneless, skinless chicken breasts
1/4 lb smoked gouda , cut into 1 inch by 1/2 inch sticks
1 egg, beaten
1/2 C. panko
2 T. olive oil
4 small Jonathon apples, peeled, cored and cut into chunks (you should have about 2 cups of apple pieces)
2 tsp. very finely minced red onion
1 C. chicken stock
1 C. apple cider
1 tsp. Mrs. Dash Extra Spicy Seasoning Blend
2 tsp. fresh thyme, torn into small pieces
Preheat oven to 375 degrees. Pound chicken breasts as thin as possible, about 1/4 inch thickness. Place a cheese stick in the middle of each chicken breast and roll up chicken breast around it. Dip the chicken breast in beaten egg and roll in panko.. Place chicken breasts in small baking pan and bake for about 45 minutes or until internal temperature reaches 160 degrees.
In a medium-size cast iron skillet, sauté apples and onions in olive oil over medium heat until just softened. Add chicken stock, apple cider, Mrs. Dash seasoning, and thyme. Turn heat up to high, bring to a boil, and boil until the liquid has mostly evaporated, stirring occasionally.
To serve, place each chicken breast on a plate and mound an equal portion of the spicy apples beside the chicken.