~chicken breast stuffed with apple and cheese~

Main Dish
4 servings
10 min
15 min
Very Easy


Number of serving: 4
6 large boneless

1/2 tsp ground black pepper

1/2 tsp salt

3 ounces shredded mix cheese

1 tsp finely grated lemon rind

2 large firm apples

1 pressed clove of garlic

1 tsp herbs of Provence

1-2 large eggs

1 1/3 cup bread crumbs

1/2 cup grated Parmesan cheese

2 tbl unsalted butter

1/2 cup olive oil


  • Place chicken breasts on a large sheet of waxed paper; cover with another sheet of waxed paper.
  • Pound breasts to a 1/4-inch thickness. Remove the top sheet of waxed paper and season with the pepper and salt.
  • In a medium bowl combine the cheese, lemon rind, and apple, add pressed garlic and herbs of Provence, using a spoon mix until combined.
  • Divide apple mixture among the chicken breasts and spread the mixture evenly over half the surface of each breast.
  • Put about 1/2 cup of flour onto a sheet of waxed paper. In a small bowl, combine the egg and 1 tablespoon water. In a shallow bowl, combine the bread crumbs and Parmesan cheese.
  • Dust each filled breast with flour, then dip it into the egg mixture and then coat with bread crumbs mixture.
  • In a large, heavy skillet, heat butter and oil over medium heat. Add chicken; cook until browned and cooked through, about 7 to 8 minutes per side.
  • Drain on paper towels and serve with rise or a potato salad.


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