Apple Stuffed Chicken Breast

    40 mins

    This is a great dish for using up autumn apples. Granny Smith or Golden Delicious apples work well.

    704 people made this

    Serves: 4 

    • 2 skinless, boneless chicken breasts
    • 60 g chopped apple
    • 15 g shredded Cheddar cheese
    • 8 g Italian-style dried bread crumbs
    • 15 g butter
    • 60 ml dry white wine
    • 60 ml water
    • 15 ml water
    • 4 g cornstarch
    • 4 g chopped fresh parsley, for garnish

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Combine apple, cheese and breadcrumbs. Set aside.
    2. Flatten chicken breasts between cling wrap to 1cm thickness.
    3. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.
    4. Melt butter in large frying pan over medium heat, add chicken and brown all over.
    5. Add wine and water. Cover. Simmer for 15 to 20 minutes, or until chicken is cooked.
    6. Transfer chicken to a serving platter. Combine 1 tablespoon water and cornflour; stir into juices in pan. Cook and stir until thickened.
    7. Pour sauce over chicken, and garnish with parsley. Serve.

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    Reviews in English (535)


    It's a good base recipe, but after reading the reviews, I knew it needed kicking up a notch. So I did the following: For the stuffing, I used red delicious apples, about 3/4 C, 3 T crumbs, and 1/4 C sharp cheddar, shredded. It smelled bland. So I added about 3-4 T brown sugar, and somewhere around 1 t cinnamon. Then, I added a few dashes of my personal spice blend (which is seasoned salt, garlic powder, onion powder, pepper, oregano, basil and a dash of thyme), and it STILL needed something. McCormick Curry Powder! A couple of dashes and it was exactly what I wanted. The smell can only be described as odd and complex. I browned them in olive oil instead of butter. Doubled liquids, I used herbed chicken bouillion in place of water, and the wine was Turning Leaf Chardonnay, 2003 Reserve. I had a handful of apple chunks and slices left over, so in the last 10 minutes of simmering, I threw these into the sauce to cook, and added a couple T of brown sugar. I removed the chicken to plates when it was done, placed the cooked apple slices on top, stirred the sauce over high heat, adding a bit more brown sugar, and the sugar began to carmelize, thickening it nicely without the need for flour. I served with baby carrots and garlic bread. The sauce was an EXCELLENT complement to the carrots, and the chicken was the perfect balance of sweet and savory. If you try this method, make SURE to use McCormick curry powder! I will definitely be making this again ... MY way!  -  02 Jul 2005  (Review from Allrecipes US | Canada)


    A nice little elegant meal. The other reviewers are right, make sure to brown your chicken well and there will be no issues with weird purple chicken and it will taste better. Choose tart apples that will hold their shape, like a granny smith. Butterfly and pound your chicken to allow more surface area for more yummy filling. The cheese is more of a 'glue' for the stuffing and I would recomend playing with the spices, such as some pepper, sage, savory thyme and a dash of allspice to compliment the apples. The gravy bennifits from stock instead of water and any leftover stuffing with some apple chunks. Also, an alternative to serving it as a big chicken lump on a plate, cut it into slices to show off the filling and pour gravy over top. Bon Appetite!  -  16 Jan 2007  (Review from Allrecipes US | Canada)


    OUTSTANDING recipe! I made it a second time with slight variations. Added to stuffing about 2 T. shredded carrot for color and about 2 T. chopped pecans for texture. I also couldn't watch it on the stove, so after browning the breasts, I removed them and deglazed the pan with the wine, and then added the chicken stock and corn starch, brought it to a boil, returned the breasts to the pan, covered it and put the whole pan in a 325 oven for an hour. EASY!  -  25 Nov 2001  (Review from Allrecipes US | Canada)