- Average
- Average budget
Ingredients
- o 2 boneless skinless chicken breast halves ( pounded to a 1/4-inch thickness with a mallet)
- o 1/2 cup cooking apple ( Golden Delicious or Granny Smith recommended)
- o 2 tablespoons sharp cheddar cheese
- o 1 tablespoon fine dry breadcrumb
- o 1 tablespoon unsalted butter
- o 1/4 cup dry white wine or 1/4 cup apple cider
- o water, as needed
- o 1 1/2 teaspoons cornstarch
- o fresh parsley, chopped, garnish
Preparation
Step 1
If you haven't already pounded your chicken breast halves, do so now- they should be 1/4" thin; season with salt and pepper to taste on both sides. Peel your apples unless you prefer them to have the skin on. Combine apple chunks,cheese, and bread crumbs in a small bowl. Divide the apple mixture into two portions and place one portion on top of each piece of chicken. Roll up chicken into a bundle, using toothpicks to secure if needed. Melt butter in a skillet, then brown the chicken briefly on both sides in the butter- just a few minutes each side to brown but not cook all the way through yet. Once browned, add wine and 1/4 cup of water. Cover pan and let simmer 15-20 minutes on medium-low heat- until chicken is no longer pink and completely cooked through.