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Prep Time: 1 Minutes Cook Time: 40 Minutes |
Ready In: 41 Minutes Servings: 2 |
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Adapted from a recipe by Behr . Use a firm apple which will not collapse when cooked, like Golden Delicious, Granny Smith, Rome or Winesap. Ingredients:
2 tablespoons butter, divided |
2 boneless skinless chicken breasts |
1/2 cup chopped apple |
1/4 cup shredded cheddar cheese |
1 tablespoon dried breadcrumbs |
1 teaspoon curry powder, plus more for outside |
kosher salt |
ground black pepper |
1/4 cup dry white wine |
1/4 cup water |
1 tablespoon water, combined with |
1 1/2 teaspoons cornstarch |
1 tablespoon chopped fresh parsley, for garnish |
Directions:
1. Melt 1 tbsp butter. Combine apple, cheese, bread crumbs and curry powder. Stir in melted butter and set aside.
2. Slice chicken breasts horizontally, parallel to the cutting board, and open like a book. Divide apple mixture between chicken breasts, and roll up each breast. Wrap in plastic wrap, twisting ends tightly to form a compact sausage shape. Refrigerate at least 1 hour, or up to 4 hours.
3. Melt remaining 1 tbsp butter in a small skillet over medium heat. Sprinkle rolled breasts with salt, pepper, and an additional pinch of curry powder. Place stuffed breasts in skillet and brown on all sides, 3-4 minutes per side (times 4 sides). Add wine and 1/4 cup water. Cover tightly and simmer for 15 to 20 minutes, or until chicken is no longer pink.
4. Transfer chicken to a serving platter and tent with foil to keep warm. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Stir continuously until thickened. Slice chicken on a slight bias and arrange on platter. Pour gravy over chicken, and garnish with parsley. Serve.
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