- 4 boneless chicken breasts
- 2 large Granny Smith apples, cut into ½-inch cubes
- 1 cup chopped walnuts
- 1½ cups shredded cheddar cheese
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ½ teaspoon freshly ground nutmeg
- 2 tablespoons extra-virgin olive oil
- Extra-virgin olive oil, kosher salt and pepper for seasoning chicken
- 3 tablespoons apple preserves
- 2 tablespoons brown sugar
- 2½ tablespoons cider vinegar
- 1 tablespoon Dijon mustard
Pound the chicken breasts until they are ½ inch thick. You can use either a meat mallet or a rolling pin. Place flattened chicken on a plate, cover with plastic wrap and place inside refrigerator.
In a dish, combine apple cubes, walnuts, cheddar cheese, kosher salt, pepper, nutmeg and olive oil.
Preheat oven to 375°F.
Remove chicken breasts from refrigerator. Place the apple mixture on one half of the chicken breasts. Fold the other side of the breast over the apple mixture—the chicken should resemble a half moon.
After all four chicken breasts are stuffed, place them in a baking dish. Pat the outsides of the chicken dry with a paper towel, then drizzle the chicken breasts with olive oil and sprinkle with salt and pepper. Set aside to make the glaze.
Combine ingredients for glaze in a saucepan and heat over medium heat to melt apple preserves and dissolve brown sugar (about 3–5 minutes). Once all ingredients are melted and combined, pour glaze on top of chicken mixture. Top each chicken breast with a nub of butter. Bake for 20– 25 minutes.
Recommended side dish: Roasted Brussels Sprouts with Bacon