Apple and Cheddar Stuffed Chicken
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Description
This is a recipe I created with bits and pieces from other recipes. Great for the fall when you have extra apples and don't want to make sweets.
Ingredients
- cooking spray
- ¼ teaspoon dried thyme, divided, or more to taste
- 3 skinless, boneless chicken breast halves
- 3 small apples - peeled, cored and chopped
- 2 ¼ ounces white Cheddar cheese (such as Babybel®), chopped
- 1 teaspoon olive oil, or as needed
Directions
- 1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray and sprinkle with 1 pinch thyme.
- 2. Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/4-inch.
- 3. Spread apples and Cheddar cheese evenly over each chicken breast. Starting at one end, roll each breast around filling and secure the roll with a toothpick through the center. Transfer breasts to prepared baking dish. Drizzle olive oil over each breast and sprinkle with remaining thyme.
- 4. Cook chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center of the meat should read at least 165 degrees F (74 degrees C).
Nutrition Facts
serving: 3 servings
calories: 281.3 kcal
carbohydrates: 15 g
protein: 29.2 g
saturated fat: 5.5 g
cholesterol: 86.9 mg
sodium: 189.3 mg
fiber: 2.6 g
sugar: 11 g