Chicken Breast Rolls with Apple Filling
Main Course
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Cook Time
45 min
Servings
4
Difficulty
Medium
Prep Time
30 Min
Description
These apple-stuffed chicken breasts are a delightful twist on a classic dish. The combination of savory chicken with the sweet and slightly tart apple filling is simply delicious. I love making this recipe in the fall when apples are in season, but it's a great meal any time of year. The cheddar cheese adds a lovely richness, and the bread crumbs provide a nice texture. It's perfect for a family dinner or a casual get-together with friends. This recipe is sure to impress!
Ingredients (10 ingredients)
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0.5 cup chopped apple
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2 tablespoons shredded Cheddar cheese
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1 tablespoon Italian-style dried bread crumbs
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2 piece skinless, boneless chicken breasts
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1 tablespoon butter
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0.25 cup dry white wine
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0.25 cup water
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1 tablespoon water
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1.5 teaspoons cornstarch
-
1 tablespoon chopped fresh parsley
Preparation (8 steps)
Prepare Apple Filling
Add ½ cup chopped apple, 2 tablespoons shredded Cheddar cheese, and 1 tablespoon Italian-style dried bread crumbs to a bowl. Mix well and set aside.
Pound and Stuff Chicken Breasts
Place 2 skinless, boneless chicken breasts between two sheets of waxed paper on a solid, level surface; pound chicken with the smooth side of a meat mallet to ¼-inch thickness. Divide apple mixture between chicken breasts, spread, and roll up each breast. Secure with toothpicks.
Melt Butter
Add 1 tablespoon butter to the mixing bowl and melt for 2 Min./50°C/Stufe 1.
Sear Chicken Breasts
Heat a 7-inch skillet over medium heat. Add stuffed chicken breasts and cook until browned all over. This step is done outside of the Thermomix to ensure proper searing.
Add Wine and Water
Add ¼ cup dry white wine and ¼ cup water to the skillet with the chicken breasts. Cover and simmer until chicken is no longer pink and the juices run clean, 15 to 20 minutes. An instant-read thermometer inserted into thickest parts of breasts should read at least 165 degrees F (74 degrees C). Transfer breasts to a serving platter, leaving juices in the skillet.
Prepare Cornstarch Slurry
Stir 1 tablespoon water and 1 ½ teaspoons cornstarch together in a small bowl until smooth; set aside.
Thicken Sauce
Pour the juices from the skillet into the mixing bowl. Add the cornstarch slurry and cook for 3 Min./100°C/Stufe 2 until the sauce is thickened.
Serve
Pour sauce over chicken; garnish with 1 tablespoon chopped fresh parsley.
Finished cooking? Great! 🎉
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Created by
Olivia Martinez
1
Rezept
0
Kochbücher
Allergens
- Milk
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