Caramelized Apple Stuffed Chicken with Fontina Cheese

Posted by: Frances

September 22nd, 2009 >> Cooking

This was a delicious dish.  Very tasty.  Everything about this chicken was good.  It was a great combination and very moist.  Definitely a keeper recipe!

Caramelized Apple Stuffed Chicken with Fontina Cheese

Ingredients

carmelized-apple-stuffed-chicken-1

  • 2 ounces red wine vinegar
  • 3 ounces apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon dry mustard
  • 4 teaspoons honey
  • 7 ounces olive oil
  • 8 chicken breasts, boneless and skinless
  • Salt and freshly ground black pepper
  • 3 medium Fuji apples
  • 1 ounce unsalted butter
  • 6 1/2 ounces Fontina cheese diced

Directions:

For the chicken: Preheat your oven to 400 degrees F.  Pound the chicken down flat and all one thickness.

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 for a minimum of 30 minutes.

Preheat grill or grill pan on high. Remove chicken breasts from the marinade and transfer to a plate. Season them with salt and pepper. Lightly cook chicken on one 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 5 to 10 minutes or until they are deeply browned. Remove from heat and transfer to a mixing bowl. Add the fontina to mix. Season, to taste, with salt and pepper.

Take the chicken and place apple stuffing mix on top and fold chicken in half or roll.  Hold with a toothpick. When ready to bake, place on a baking sheet and bake for about 12 to 15 minutes or until done. Serve

This entry was posted on Tuesday, September 22nd, 2009 at 19:03 and is filed under Cooking. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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