Apple Gouda Stuffed Chicken

This recipe is one I like to make as often as possible with apples are in-season. I can’t resist bringing those sweet-tart flavors of freshly picked apples into savory dishes. The juicy chicken, gooey gouda and fresh apple slices in this dish give every bite a balance of sweet, smoky and savory, while the velvety pan sauce pulls all of the flavors together. I paired my chicken with mashed sweet potatoes and steamed green beans, but this is also wonderful with wild rice and steamed carrots.

1. Preheat oven to 400.
2. Place the filleted chicken breasts on a large cutting board and top one side with a thin layer of apple slices. Sprinkle with gouda and fold the chicken over to secure the fillings in place. Rub the outside of the chicken with olive oil, garlic powder, salt and pepper.

3. Heat a large oven-safe skillet over medium-high heat. Add chicken and sear for 2-3 minutes per side, or until nicely golden brown. Transfer skillet to the oven and bake for 15 minutes, or until an internal temperature of 165 is reached. Move chicken to a plate or platter and tent with foil.

4. Turn oven off. Place skillet over medium-high heat and melt butter. Add shallot and saute for 2 minutes, stirring often. Deglaze the pan with white wine, scraping up browned bits. Simmer until reduced by half. Stir in chicken broth, cream, Dijon and thyme. Simmer for 5 minutes, stirring occasionally, until thickened slightly. Taste and adjust seasonings with salt and pepper as needed.

5. Place chicken back in the pan and spoon warm sauce over. Serve immediately or keep warm over low heat until ready to serve.

Apple Gouda Stuffed Chicken

Serves 4

All you need:

4 (6-8 ounce) filleted boneless, skinless chicken breasts

1 small crisp apple (honeycrisp, gala or granny smith), thinly sliced

1 cup shredded or freshly grated gouda cheese

2 tablespoons olive oil

1 teaspoon garlic powder

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Sauce:

1 tablespoon unsalted butter

1 shallot, finely diced

1/2 cup dry white wine

1/2 cup chicken broth

1/4 cup heavy cream

1 teaspoon Dijon mustard

1 teaspoon fresh thyme leaves

Kosher salt and freshly ground black pepper, as needed

All you do:

1. Preheat oven to 400.
2. Place the filleted chicken breasts on a large cutting board and top one side with a thin layer of apple slices. Sprinkle with gouda and fold the chicken over to secure the fillings in place. Rub the outside of the chicken with olive oil, garlic powder, salt and pepper.
3. Heat a large oven-safe skillet over medium-high heat. Add chicken and sear for 2-3 minutes per side, or until nicely golden brown. Transfer skillet to the oven and bake for 15 minutes, or until an internal temperature of 165 is reached. Move chicken to a plate or platter and tent with foil.
4. Turn oven off. Place skillet over medium-high heat and melt butter. Add shallot and saute for 2 minutes, stirring often. Deglaze the pan with white wine, scraping up browned bits. Simmer until reduced by half. Stir in chicken broth, cream, Dijon and thyme. Simmer for 5 minutes, stirring occasionally, until thickened slightly. Taste and adjust seasonings with salt and pepper as needed.
5. Place chicken back in the pan and spoon warm sauce over. Serve immediately or keep warm over low heat until ready to serve.