Apple Cranberry And Feta Stuffed Chicken Breast Recipe

Ingredients for 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)

How to Make Apple Cranberry And Feta Stuffed Chicken Breast

1. Dice 1 medium apple (about 1 cup diced).
2. 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.
3. 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.
4. Cut a deep horizontal pocket into the side of each of 4 boneless, skinless chicken breasts (about 6 ounces each).
5. Gently widen the pocket without piercing the top or bottom of the breast.
6. Divide the apple mixture evenly and place 1/4 into each chicken breast pocket.
7. Secure each pocket with toothpicks.
8. Heat 1 1/2 tablespoons olive oil in the same skillet until it begins to shimmer.
9. Sear the chicken breasts for 3-4 minutes per side, until golden brown.
10. Add 2 tablespoons apple cider vinegar and 1/4 cup chicken stock to the skillet. Bring to a boil.
11. 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).
12. Remove the chicken breasts from the skillet and keep warm.
13. Increase heat to medium-high and simmer the sauce, uncovered, until it reduces to a thick syrup, about 3-5 minutes.
14. Season the sauce with salt and pepper to taste.
15. Spoon the sauce over each chicken breast and serve immediately.