Apple Chipolte Stuffed Chicken Breast Recipes

Steps:

• In a small bowl, combine the apple, cheese, bread crumbs, salt and pepper. Flatten chicken to 1/4-in. thickness; top with apple mixture. Roll up and secure with toothpicks. , Place in an 8-in. square baking dish coated with cooking spray. Pour apple juice and water over chicken; brush with butter. Bake at 350° for 25-30 minutes or until chicken is no longer pink. Discard toothpicks. , Transfer pan juices to a saucepan; bring to a boil. Combine cornstarch and cold water until smooth; stir into pan. Cook and stir until thickened, about 2 minutes. Pour over chicken. Sprinkle with paprika.

Steps:

• 1. 1. Core and cut apples in to thin slices. 2. Dice Chipoltae Pepper. 3. Heat skillet cook bacon keep drippings in pan and place bacon on paper towel to strain excess grease. 4. Add chiplote pepper to pan of drippings along with apple juice. Cook for approximatley 2 minutes stirrin frequently. 5. Add and cook apples till almost transparent. 6. Clean and trim chicken breastand filet them . 7.Stuff chicken breast with apple mixture.Keep a little bit of mixture for garnishing. 8. Sprinkle with salt and pepper. 9. Bake at 350 for about 30 minutes must reach internal temp of 165 degree f. Garnish and serve. If u would like a light sauce . use 6 tablespoons unsweetend apple juice heat with left over mix used for garnish,Heat in skillet used to make mixture.squeeze light fresh lemon or lime on chicken .Enjoy

Steps:

• For the marinade: Place the red wine vinegar, apple cider vinegar, the mustards, and honey in a food processor. Turn it on and drizzle in the olive oil until fully incorporated (emulsified). Marinate the chicken breasts overnight in this mixture.
• Preheat grill or grill pan on high. Remove chicken breasts from the marinade and transfer to a plate. Season them with salt and pepper. Mark the chicken breasts by grilling them only long enough to make grill marks and then rotating them about 45 degrees to make crosshatch marks. Do this on 1 side only. The chicken breasts should still be completely raw inside. Hold breasts in refrigerator until ready to stuff.
• For the stuffing: Peel, core, and very roughly chop the apples. Melt the butter in a saute pan over medium/high heat and add the apples. Cook the apples for roughly 5 to 10 minutes or until they are deeply browned. Remove from heat and transfer to a mixing bowl. Add the fontina and cherries and mix. Season, to taste, with salt and pepper.
• For the chicken: Preheat your oven to 400 degrees F. Cut a slit in the side of each breast (in the thicker part) about 1-inch wide, creating a pocket almost as large as the breast itself. Stuff the breasts with the apple stuffing mix ¿ cramming in as much as possible without ripping the breast. At this point the breasts are ready to bake and can either be held in the refrigerator for up to 24 hours or baked right away. When ready to bake, place on a baking sheet and bake for about 12 to 15 minutes or until an instant-read thermometer registers 155 degrees F in the thickest part of the breast.

Steps:

• Combine apple, cheese, and bread crumbs. Set aside.
• Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.
• Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.
• Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.

Steps:

• 1. Using a sharp, thin knife, cut a parallel slit in the side of each chicken breast, forming a pocket, taking care not to cut through top or bottom of chicken. 2. Combine 1 cup cheese, pimientos and cilantro; stuff into pockets of chicken. Place chicken on a foil-lined baking sheet. Combine chili powder, cumin and garlic salt; rub mixture over both sides of chicken. Coat chicken lightly with cooking spray or brush with canola oil. 3. Bake in a preheated 400°F oven 20 minutes or until chicken is cooked through. Sprinkle remaining cheese over chicken. Continue baking 2 to 3 minutes or until cheese has melted. Nutrition Facts Serving Size 149 g Calories 326 Protein 37g Carbohydrates 4g Dietary Fiber 1g Total Fat 17.3 g Saturated Fat 9.1g Monounsaturated Fat 4.7g Polyunsaturated Fat 1.4g Cholesterol 95mg Vitamin A 36RE Vitamin C 5mg Calcium 349mg Iron 2mg Sodium 657mg

Steps:

• Place chicken breast halves between 2 pieces of waxed paper.
• Pound chicken to 1/8" thickness.
• Mix sugar and cinnamon.
• Coat apple slices with sugar mixture.
• Divide apples among chicken breast halves; secure with toothpicks.
• Cover and grill chicken 4 to 6" from medium coals, 20 to 25 minutes, turning after 10 minutes, until done.
• Remove toothpicks.
• Mix the apple cider and cornstarch in 1 quart saucepan.
• Cook over medium heat until thickened and bubbly.
• Spoon over chicken.

Steps:

• Using a sharp, thin knife, cut a parallel slit in the side of each chicken breast, forming a pocket, taking care not to cut through top or bottom of chicken. (Or, ask your meat retailer to do this for you at time of purchase.)
• Combine 1 cup cheese, pimientos and cilantro; stuff into pockets of chicken. Place chicken on a foil-lined baking sheet. Combine chili powder, cumin and garlic salt; rub mixture over both sides of chicken. Coat chicken lightly with cooking spray or brush with canola oil.
• Bake in a preheated 400°F oven 20 minutes or until chicken is cooked through. Sprinkle remaining cheese over chicken. Continue baking 2 to 3 minutes or until cheese has melted.