Apple and gouda stuffed chicken breasts
- Preparation 25 min
- Cooking 30 min
- Servings 4
- Freezing Absolutely
Nothing is more tasty that these apple and gouda stuffed chicken breasts. The hardest part is to close those chicken breasts! Once the challenge completed, all you have to do is lick your fingers! ONCE YOU ATE THE COOKED CHICKEN, OF COURSE.
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Ingredients
- 4 big chicken breasts (250g each), butterfly
- 1 big Cortland apple, peeled and cored, cut in 3mm slices
- 150g gouda cheese, cut in slices
- 2 teaspoons fresh thyme
- 8 prosciutto sliced (200g total), thin
- Salt and ground pepper
Preparation
- Preheat the oven at 400°F.
- Open the chicken breasts and place a couple of apple slices in the center. Add some gouda cheese on top followed by 1/2 teaspoon thyme. Season with salt and pepper then close.
- Wrap tightly the breasts with prosciutto, 2 slices per breasts. Place on a baking sheet lined with parchment paper.
- Cook in the oven for 20-25 minutes until chicken is not pink anymore. Let rest 2-3 minutes before eating! Serve with grilled veggies, rice or a nice salad!
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Our sommeliers suggest
Borsao Tres Picos Garnacha 2014
A Spanish wine that I truly love! With it's woody, blackcurrant, prune jam and flower notes, it will go perfectly along with this next level chicken.
See the product
Perdu dans Malle, Avant-Garde
This Belgian Saison beer with aromas of apples, pears and spices will emphasize the flavors of apples of the recipe. The very dry aftertaste of the beer will balance with the salty prosciutto around the chicken. The cereals of the beer will bring crunchiness to the dish which, along with the spicy esters, will make this pairing even richer.
See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
Our sommeliers suggest
Borsao Tres Picos Garnacha 2014
A Spanish wine that I truly love! With it's woody, blackcurrant, prune jam and flower notes, it will go perfectly along with this next level chicken.
See the product
Perdu dans Malle, Avant-Garde
This Belgian Saison beer with aromas of apples, pears and spices will emphasize the flavors of apples of the recipe. The very dry aftertaste of the beer will balance with the salty prosciutto around the chicken. The cereals of the beer will bring crunchiness to the dish which, along with the spicy esters, will make this pairing even richer.
See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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