Apple stuffed chicken breast

    40 min

    This is a great dish for using up autumn apples. Bramley, Golden Delicious or Cox's Pippin apples work well.

    895 people made this

    Serves: 4 

    • 2 (100g) skinless, boneless chicken breast fillets
    • 2 small apples, thinly sliced or coarsely shredded
    • 2 tablespoons grated mild Cheddar cheese
    • 1 tablespoon breadcrumbs
    • 1 tablespoon butter
    • 60ml (2 fl oz) dry white wine
    • 60ml (2 fl oz) water
    • 1 tablespoon water
    • 1 1/2 teaspoons cornflour
    • 1 tablespoon chopped fresh parsley to garnish

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Combine apple, cheese and breadcrumbs. Set aside.
    2. Flatten chicken breasts between sheets of greaseproof paper to 1cm thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.
    3. Melt butter in large frying pan over medium heat and brown the stuffed chicken breasts.
    4. Add wine and water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.
    5. Transfer chicken to a serving platter. Combine 1 tablespoon water and cornflour; stir into juices in pan. Cook and stir until thickened.
    6. Pour sauce over chicken, and garnish with parsley. Serve.

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    Reviews in English (579)


    The chicken was nice and moist but there was far too much filling. I would reduce to 1 apple if I were to do it again. Also there wasn't much flavour I would use strong tasting apples and sharp cheddar.  -  13 Oct 2010


    this is a great plate, i have something almost the same on my menu, i am the head chef of the tea room in cusco peru, but just to let you all know that to add a little mang and a few cloves can make all the diff. lol  -  27 Oct 2009


    Made this for the family and everyone enjoyed it immensely. Quite an easy dish considering the results, felt like it should have taken hours.  -  14 Mar 2009