Apple and Onion Stuffed Chicken

I am excited about this recipe because it is a spin on a previous post, Apple Juice Chicken. Even more exciting than the spin-off is the fact that this dish removes the empty calories from the apple juice and replaces the flavor with diced apples-- added fiber! The flavor notes (as they say) are the same, and I appreciate the substitution to increase the health of this dish.

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The first thing I did to create stuffed my stuffed chicken was build the stuffing. I finely chopped a small onion and cut a medium apple into a small dice. I tossed them in a bowl with about a 1/4 cup of whole grain bread crumbs, black pepper, and garlic powder. I added just a teaspoon or so of liquid and let it rest for a minute. The liquid, mixed with the rest of the stuffing ingredients, creates a slightly thick consistency, the ingredients holding together better.

While I let the stuffing set, I laid out two boneless, skinless chicken breasts. I took a sharp knife and held it on its side, with the blade horizontal. I found this thicker side of the breast and slid the knife in carefully. The idea is to create a pocket in which to stuff the chicken, so be sure not to slice through the opposite side completely. In the end you should be able to gingerly unfold the chicken like a book.

At this point, I seasoned the outside and the inside of the chicken. I dusted it with black pepper, garlic powder, and rosemary (because I had it in the cupboard and because its earthiness is a good compliment to the apple). Then, when I was satisfied with the dusting, I used my hands to stuff the chicken, making sure that the top could still cover the stuffing. The idea now is to stuff the chicken but still try to maintain the chicken's form.

I heated a frying pan and sprayed it with Pam cooking spray. I just wanted to sear the top and bottom of the chicken. I had to be pretty careful not to let the stuffing fall out, but it was actually stayed together better than I expected. When both sides were seared, I put them in a baking dish, covered them with the remaining stuffing, and baked them for an additional 25-30 minutes (depending on the thickness) at 350 degrees.

I served the chicken with rosemary/black pepper/garlic powder rubbed red potatoes, cut into large chunks and baked at 350 degrees for thirty or so minutes (until the turn brown and soften). I also steamed some corn on the cob, because when it's the end of summer, I just need to eat more corn on the cob. It's compulsory.

This dish was an evolution. It took a technique (stuffed chicken) and some tried-and-true ingredients and resulted in a fiber-filled, lean protein dinner that Ram and I thoroughly enjoyed. I hope you'll give it a try-- with fork in hand.