Apple & Gorgonzola-Stuffed Chicken Breasts with Sautéed Apples
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Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A beautiful dish of stuffed chicken breasts served on a bed of tender, sautéed apples.
Ingredients
  • 8 Jonagold apples, peeled and cored
  • 5 TB butter
  • 4 oz Gorgonzola or other mild bleu cheese, crumbled
  • 2 TB olive oil
  • 4 boneless, skinless chicken breasts (about 3 lb. total)
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • Pinch sugar (optional)
Instructions
  1. Preheat oven to 400.
  2. In a large, nonstick skillet, heat 2 tablespoons of the butter over low heat.
  3. Dice two of the apples finely and add them to the butter. Sauté just until tender, about three minutes.
  4. Combine the warm diced apples with the Gorgonzola in a bowl and toss to combine. The heat from the apples will cause the cheese to melt.
  5. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff 2-3 tablespoons of the apple and cheese mixture into each pocket; secure with a wooden toothpick. Season on both sides with salt and pepper.
  6. Heat the olive oil in the same skillet you used to sauté the apple. Carefully place the chicken breasts in the skillet and cook over medium heat until browned, about five minutes. Turn and brown on the other side.
  7. Place the chicken breasts on a baking sheet and place in the oven to finish cooking. Bake until cooked through, about 8-10 minutes,
  8. Meanwhile, prepare the sautéed apples.Wipe out the skillet and melt the remaining 3 TB of butter over low heat.
  9. Slice the remaining six apples and add them to the skillet. Season with cinnamon and ginger and a pinch of sugar.
  10. Saute the apples until quite soft, about ten minutes.
  11. To serve, you can keep the chicken breasts whole (remove the toothpick!) or slice. Serve with the sautéed apples.
Recipe by West of the Loop at https://www.westoftheloop.com/2015/02/18/apple-gorgonzola-stuffed-chicken-breasts/