Apple Stuffed Chicken Breasts

On Saturdays I am going to start trying to make things that might be a little bit more time consuming. I think this will get me motivated to cook instead of going out to eat. This one was interesting, I wouldn't call it a total success but it tasted good. I have never stuffed and rolled a chicken breast before so that was fun.

Oh and I actually saved my receipt this time so I can total up the cost of each meal this week.

Apple Stuffed Chicken Breasts

Ingredients:

2 skinless, boneless chicken breasts ~$2.31 (Chicken breasts were on sale for $1.99/lb)
1/2 C. chopped apple $0.66
2 T. shredded cheddar cheese ~$0.10
1 T. Italian-style dried bread crumbs $0.00 (I had some in the freezer)
1 T. butter $0.00
1/4 C. dry white wine $0.00 (I used chicken broth I had in the pantry)
1/4 C. water
1 T. water & 1 1/2 t. cornstarch $0.00
1 T. chopped fresh parsley, for garnish $0.00 (Steve doesn't need any garnish)

I served it with Near East Couscous from the box. ($2.29)

Total for dinner: $5.36 or $2.68 per person. I actually have a little chicken and couscous left over in the fridge.

Combine apple, cheese, and bread crumbs. Set aside.


Flatten chicken breasts between 2 sheets of waxed paper to 1/4 in. thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.

I had a lot of stuffing left over or that I couldn't fit in the chicken.

Melt butter or margarine in a skillet over medium heat. Brown stuffed chicken breasts on all sides. Add wine or broth and 1/4 C. water. Cover. Simmer for 15 to 20 minutes until chicken is no longer pink.

Transfer chicken to a serving platter. Combine 1 T. water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.

I transferred the chicken to a cutting board and sliced it before I poured the gravy over it. I need to work a little more on the gravy as it wasn't really a gravy since it was too thick.

Steve gives it the thumbs up. I don't think I will make it a regular thing since it was a bit more labor intensive, but I will keep the recipe around. It would be good to entertain with.