Gouda- Stuffed Chicken w/ Apple Pan Sauce

Gouda- Stuffed Chicken w/ Apple Pan Sauce takes roughly 50 minutes from beginning to end. For $2.23 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This main course has 330 calories, 30g of protein, and 11g of fat per serving. This recipe serves 4. 186 people were impressed by this recipe. If you have flour, rosemary, honey, and a few other ingredients on hand, you can make it. It is brought to you by Recipe Girl. Taking all factors into account, this recipe earns a spoonacular score of 66%, which is pretty good. Try Apple-Cheddar Stuffed Chicken with Apple-Dijon Pan Sauce - Iowa Girl Eats, Cheddar- Stuffed Chicken Breasts with Apple- Bacon Pan Sauce, and Apple Gouda Stuffed Chicken Breasts with Smoky Roasted Sweet Potatoes for similar recipes.

Servings: 4

Preparation duration: 25 minutes

Cooking duration: 25 minutes

 

Ingredients:

1 cup apple cider

2 teaspoons vegetable or canola oil

1 cup fat-free chicken broth

2 Tablespoons all-purpose flour

1 large clove garlic, minced

3 ounces smoked Gouda, thinly sliced

2 medium Granny Smith apples, cored and sliced (no need to peel)

1 Tablespoon honey

rosemary sprigs for garnish, optional

4 (4-ounce) skinless boneless chicken breast

Equipment:

oven

frying pan

baking sheet

Cooking instruction summary:

1. Preheat oven to 200 degrees F.2. Cut a horizontal slit through the thickest portion of each breast to form a pocket; divide cheese evenly among pockets. Dredge both sides of stuffed chicken breasts in flour.3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and cook 4 minutes on each side or until done. Remove chicken from skillet; place on a rimmed baking sheet and keep warm in preheated oven.4. Add broth, apple cider, and garlic to skillet; bring to boil, and cook 10 minutes or until thick and syrupy, stirring occasionally. Add honey and apple slices, and cook an additional 5 minutes or until apples are tender, stirring to coat apple slices with sauce.5. Spoon apple pan sauce over warm chicken; garnish w/ rosemary, if desired.

 

Step by step:


1. Preheat oven to 200 degrees F.

2. Cut a horizontal slit through the thickest portion of each breast to form a pocket; divide cheese evenly among pockets. Dredge both sides of stuffed chicken breasts in flour.

3. Heat oil in a large nonstick skillet over medium-high heat.

4. Add chicken, and cook 4 minutes on each side or until done.

5. Remove chicken from skillet; place on a rimmed baking sheet and keep warm in preheated oven.

6. Add broth, apple cider, and garlic to skillet; bring to boil, and cook 10 minutes or until thick and syrupy, stirring occasionally.

7. Add honey and apple slices, and cook an additional 5 minutes or until apples are tender, stirring to coat apple slices with sauce.

8. Spoon apple pan sauce over warm chicken; garnish w/ rosemary, if desired.


Nutrition Information:

 

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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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