Apple and gouda stuffed chicken breasts
- Preparation 25 min
- Cooking 30 min
- Servings 4
- Freezing Absolutely
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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
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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!
Our sommeliers suggest
Borsao Tres Picos Garnacha 2014
A Spanish wine that's easy to love! With its whiffs of wood and notes of blackcurrant, plum jam and flowers, it goes perfectly with these deluxe chicken breasts.
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Perdu dans Malle, Avant-Garde
This Belgian-style tripel with floral, fruity and spiced notes and a touch of poached pear will stir up the apple flavours in the recipe. Its very dry finish will balance the saltiness of the prosciutto wrapped around the chicken. Its roasted cereals bring a bread-crust side to the dish which, with the beer's spices, adds complexity to the pairing.
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*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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