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Apple-Stuffed Chicken Breasts

When my family asks me to serve chicken for dinner, I usually prepare these elegant stuffed chicken rolls. I can easily double the recipe for a crowd.
  • Total Time
    Prep: 35 min. Cook: 30 min.
  • Makes
    6 servings


  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 1 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 1/2 cup finely chopped onion
  • 2 garlic cloves, minced
  • 3 tablespoons butter, divided
  • 1 medium apple, peeled and grated
  • 3/4 cup soft bread crumbs
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 cup all-purpose flour
  • 1/2 cup unsweetened apple juice
  • 1 tablespoon sherry or additional unsweetened apple juice


  • Flatten chicken to 1/4-in. thickness. Combine 1/2 teaspoon salt and pepper; sprinkle over both sides of chicken. Set aside.
  • In a small nonstick skillet, saute onion and garlic in 1 tablespoon butter until tender. Add apple; saute 1 minute longer. Stir in the bread crumbs, basil, rosemary and remaining salt; heat through.
  • Top each piece of chicken with 3 tablespoons apple mixture. Roll up and secure with toothpicks; coat with flour. In a large nonstick skillet, cook chicken in 1 tablespoon butter until browned on all sides. Remove and keep warm.
  • Stir apple juice and sherry or additional juice into pan, stirring to loosen any browned bits. Return chicken to pan. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until chicken juices run clear.
  • Remove chicken to a serving platter; discard toothpicks. Add remaining butter to pan juices; whisk until blended. Serve with chicken.
Nutrition Facts
1 each: 143 calories, 7g fat (4g saturated fat), 31mg cholesterol, 497mg sodium, 14g carbohydrate (6g sugars, 1g fiber), 7g protein.

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