Zutaten für Apple Cranberry And Feta Stuffed Chicken Breast
- Water
- Tart Apple
- Dried Cranberries
- Shallot
- Low Fat Feta
- Boneless Skinless Chicken Breasts
- Olive Oil
- Balsamic Vinegar
- 1 tablespoon chicken stock (for the filling), 1/4 cup chicken stock (for the sauce)
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Zubereitung von Apple Cranberry And Feta Stuffed Chicken Breast
- Dice 1 medium apple (about 1 cup diced).
- Heat 1 teaspoon olive oil in an oven-safe skillet over medium-high heat. Add the diced apple and cook until tender, about 3-4 minutes.
- In a small bowl, combine the cooked apple, 1/2 cup fresh or frozen cranberries, 2 finely chopped shallots, 1/4 cup crumbled feta cheese, and 1 tablespoon chicken stock. Mix well and set aside.
- Cut a deep horizontal pocket into the side of each of 4 boneless, skinless chicken breasts (about 6 ounces each).
- Gently widen the pocket without piercing the top or bottom of the breast.
- Divide the apple mixture evenly and place 1/4 into each chicken breast pocket.
- Secure each pocket with toothpicks.
- Heat 1 1/2 tablespoons olive oil in the same skillet until it begins to shimmer.
- Sear the chicken breasts for 3-4 minutes per side, until golden brown.
- Add 2 tablespoons apple cider vinegar and 1/4 cup chicken stock to the skillet. Bring to a boil.
- Reduce heat to low, cover, and simmer for 2-3 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Remove the chicken breasts from the skillet and keep warm.
- Increase heat to medium-high and simmer the sauce, uncovered, until it reduces to a thick syrup, about 3-5 minutes.
- Season the sauce with salt and pepper to taste.
- Spoon the sauce over each chicken breast and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
31g
Fat
14g
Carbs
4g
