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I was excited about trying this Fall dish and then it was a big let down. The flavors didn’t really come through like I wanted and the sauce was a watery puddle on the plate. I think I’ll stick to my stuffed pork chop recipe I have.

Apple Cheddar Stuffed Chicken with Apple Dijon Pan Sauce

(Adapted from Iowa Girl Eats)


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4 chicken breasts

1 small apple, peeled and chopped small

1/2 cup shredded sharp cheddar cheese

2 teaspoons fresh lemon juice

1/2 teaspoon dried thyme + a pinch, divided

1/4 teaspoon dried oregano

salt & pepper

1/4 cup flour (I used brown rice flour)

2 Tablespoons extra virgin olive oil

3/4 cup chicken broth

1/2 cup apple juice

2 Tablespoons dijon mustard

1-1/2 teaspoons apple cider vinegar (could use rice vinegar)


Preheat oven to 375 degrees then get out a baking sheet and set aside. Using a sharp knife, cut a pocket horizontally into each chicken breast then set aside.


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Mix apples, cheese, lemon juice, 1/2 teaspoon dried thyme, dried oregano, salt, and pepper in a small bowl then stuff chicken with a quarter of the mixture (may have a bit leftover.) Close with toothpicks if desired.


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Heat extra virgin olive oil in a large, non-stick skillet over medium-high heat. Combine flour, salt, and pepper in a shallow dish then dredge chicken breasts in mixture, tapping excess flour off.


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Place chicken into skillet then saute until golden brown on one side, 4-5 minutes. Flip then saute until other side is golden brown, 3-4 minutes and then transfer chicken to baking sheet and place into the oven to finish cooking through, 5-7 minutes.


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Meanwhile, add chicken broth, apple juice, dijon mustard, apple cider vinegar, and a pinch of dried thyme to skillet then turn heat to high. Cook until sauce has reduced, about 5 minutes, then taste and add salt and pepper if necessary. Plate chicken then drizzle with pan sauce.

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