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Apple Stuffed Chicken Breasts

Stuffed chicken breasts featuring a filling of goat cheese, Havarti, and sliced green apple are coated in a tangy mustard/mayo mixture, then pan-seared and simmered with a savory apple juice & white wine reduction.
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Servings 4

Ingredients
  

For the chicken:

  • 4 boneless, skinless chicken breasts
  • 1 tsp Nature's Seasoning or ½ tsp salt & ½ tsp pepper
  • ½ tsp dried thyme
  • ½ green apple thinly sliced (about 12 slices)
  • 4 oz goat cheese or softened cream cheese
  • 4 slices Havarti cheese
  • 1 tbsp Dijon mustard
  • 2 tbsp stone ground mustard
  • 1 tbsp mayonnaise
  • 1 tbsp avocado oil
  • 1 tbsp butter

For the sauce:

  • ½ cup chicken broth
  • ½ cup dry white wine
  • ¼ cup frozen apple juice concentrate thawed
  • ½ tsp poultry seasoning
  • ½ tsp dried thyme
  • salt & pepper to taste

Instructions
 

For the chicken:

  • Butterfly the chicken breasts by cutting them horizontally so that they open up like a book and are attached on one side.
  • Sprinkle insides of chicken breasts with seasonings. Smear ¼ of the goat cheese on half of each chicken breast. Top with apple slices and Harvarti slices. Fold each chicken breast over to close it up.
  • Mix together mustards and mayo in a small bowl and brush half on the tops of the chicken breasts.
  • Heat oil and butter in a large skillet over medium-high heat. Add the chicken breasts, mustard side down in the pan, then brush the other side with remaining mustard/mayo mixture.
  • Sear the chicken breasts for 3-4 minutes on each side. Taking care not to spill the filling.
  • After both sides are seared, cover the pan, reduce the heat to just under medium and cook about 5-8 minutes, or until the chicken reaches 165° internally. Remove to a plate and loosely cover with foil while putting together the sauce.

For the sauce:

  • Increase heat under the pan to medium-high and add the chicken broth, wine, apple juice, and seasonings.
  • Bring to a simmer, scraping up the brown bits from the bottom of the pan. Allow to simmer about 5 minutes.
  • If you like a thin sauce, whisk in 1 tbsp of butter. Allow it to melt and incorporate into the sauce, then add the chicken back to the pan to coat.
  • If you prefer a thicker sauce, whisk in 1 tbsp of corn starch mixed with 2 tbsp water. Stir constantly until the sauce thickens, then add the chicken back to the pan to coat.
Keyword Apple, Chicken