Cheesy Apple-Stuffed Chicken Breasts

  • Chicken:
  • 2-4 boneless, skinless chicken breasts, butterflied (cut horizontally as though open like a book)
  • 2/3 cup gouda, havarti or cheddar cheese, thinly sliced
  • 1 honeycrisp apple, thinly sliced
  • 1 teaspoon thyme, minced
  • 1-2 tablespoons extra-virgin olive oil
  • kosher salt and freshly ground pepper, to taste
  • Sweet Potatoes:
  • 2 large sweet potatoes, peeled and diced
  • 1/2 teaspoon paprika
  • 1 teaspoon fresh thyme
  • extra-virgin olive oil, as needed
  • kosher salt and freshly ground pepper, to taste
  1. Preheat oven to 425º F and lightly grease a large baking sheet with non-stick spray or a silicone baking mat.
  2. Take butterflied chicken breast and season generously with salt and pepper, then lay out and place 5-7 apple slices on one side of breast, then top with 4-5 slices of cheese.
  3. Fold other side of chicken breast so that apples and cheese are encased, then drizzle with olive oil and sprinkle with thyme. Repeat with remaining chicken breasts.
  4. Place stuffed chicken on greased or lined baking sheet.
  5. In a large bowl, toss diced sweet potato with paprika, thyme and olive oil, and season with salt and pepper.
  6. Transfer sweet potato to baking sheet with chicken and spread into an even layer.
  7. Place baking sheet in oven and bake for 20 minutes, then stir sweet potatoes and return to oven for another 10 minutes, or until chicken is cooked through and sweet potatoes are fork tender.

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