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.
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.