Ingredients
-
-
1
-
1/2
-
1
-
1/4
-
4
-
1 1/2
-
1/4
-
3/4
-
-
-
-
-
-
Directions
Apple, Cranberry, and Feta Stuffed Chicken Breast, Delicious mix of flavors, Wow, this was delicious My husband took one bite and gave me a high five! I had to change it a bit because I was limited to what I had on hand, I only had chicken breast fillets, so I did not stuff the chicken, just topped it with the apple/cranberry/feta/ onion mix used green onions instead of shallots, and apple-cider vinegar plus 2-3 tablespoons of sugar because I did not have balsamic vinegar, but even with the modifications it was fantastic I have added it to my favorite recipe box, and plan on making it again, hopefully next time for company!, Wow, this was delicious My husband took one bite and gave me a high five! I had to change it a bit because I was limited to what I had on hand, I only had chicken breast fillets, so I did not stuff the chicken, just topped it with the apple/cranberry/feta/ onion mix used green onions instead of shallots, and apple-cider vinegar plus 2-3 tablespoons of sugar because I did not have balsamic vinegar, but even with the modifications it was fantastic I have added it to my favorite recipe box, and plan on making it again, hopefully next time for company!
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Steps
|
1
Done
|
Heat 1 Teaspoon Water in a Skillet Over Medium High Heat. Cook the Diced Apple Until Tender, About 3 to 4 Minutes. |
|
2
Done
|
in a Small Bowl, Mix the Cooked Apple, Cranberries, Shallots, Feta and a Splash of the Chicken Stock and Set Aside. |
|
3
Done
|
Cut a Deep Horizontal Pocket in the Side of Each Chicken Breast. Make the Pocket as Large as You Can Without Piercing the Top or Bottom of the Breast. Place 1/4 of the Apple Mixture in the Pocket of Each Chicken Breast. Secure the Pocket With Toothpicks Threading Along the Side to Close. |
|
4
Done
|
Heat the Remaing 1 1/2 Tablespoons Oil in a Heavy Oven-Proof Skillet Until It Begins to Smoke. Cook Each Side of the Chicken Until Golden Brown. |
|
5
Done
|
Add the Vinegar and Chicken Stock and Bring to a Boil. Lower the Heat and Gently Simmer the Chicken For 2 or 3 Minutes Per Side Until Cooked Through. |
|
6
Done
|
Remove the Chicken Breasts from the Skillet and Keep Warm. Continue to Cook the Sauce Until It Is Reduced to a Thick Syrup. |
|
7
Done
|
Taste the Sauce and Season With Salt and Pepper. Spoon the Sauce Over Each Chicken Breast to Serve. |
