Apple-Almond Stuffed Chicken Breast

As Aired on April 4, 2014
Recipe Courtesy Cuisine Unlimited

2 4 oz. boneless skinless chicken breast
1/2 c. Chopped apple (sauteed)
1/2 c. Ground almonds
2 sprigs Thyme (chopped)
1/4 c. Diced sundried tomatoes (rehydrated)
1/4 c. Dry white wine
1/4 c. Water
1 Tbsp. Vegetable oil
Salt & Pepper to taste

Combine apples, almonds, 1 Tbsp. thyme & sundried tomatoes in small bowl & set aside.

Butterfly chicken breast & pound flat between saran wrap to 1/4" thickness.{} Season each breast with salt & pepper. Divide apple mixture between chicken breast & spread evenly until it cover the full breast leaving a 1/4 " border. Roll breast & secure with toothpicks.

Heat pan on medium high & add oil. Sear stuffed chicken breast starting "seam" side down. Add white wine and water; cover & simmer for 15-20 minutes until chicken is cooked through.

Transfer chicken to platter to rest about 5 - 10 minutes. Slice & fan on serving platter.

Apple Cider Pan Sauce

2 sprigs Thyme
1 c. Dry White wine
1 c. Apple Cider
2 Shallots, thinly sliced
1 Garlic clove (smashed)
1 tsp. Cornstarch
1 Tbsp. Water
1 tsp. Vegetable oil
Salt & pepper to taste

In a medium saute pan, cook shallots with olive oil over medium heat. When translucent, add garlic & thyme Add white wine & apple cider; and until reduced in volume to about half. Strain sauce into fresh saute pan. Combine cornstarch & water & mix until combined. Bring sauce to boil & add slurry whisking until thickened. Serve over sliced chicken. Garnish with freshly chopped thyme.