stuffed chickens are cheesy.

well, i've been mia for a little bit. it's probably because it's been so hot this summer that i did not want to cook. since it's been cooling down a bit, i've started to cook a little bit. here was last night's dinner: chicken stuffed with apples and goat cheese.

i thought the choice of dish was appropriate considering fall is just around the corner. (being the experimenter) i went out on a limb and added some paprika, cinnamon (just a wee bit!) and parsley to the breadcrumbs and that made all the difference! it smelled amazing in the oven! that fist bite was even better...the hint of cinnamon and paprika really melded well with the goat cheese and apple filling. and the chicken just sang! very flavorful and delicious! i served it with a side of sauteed green beans and shallots like in the picture. my opinion: this one is a total keeper. :D

 

Chicken Breasts Stuffed with Apple and Goat Cheese
(from Delish)

6 large (about 2 pounds) boneless, skinless chicken breast halves
1/2 teaspoon ground black pepper
1/2 teaspoon salt
3 ounces goat cheese
1 teaspoon finely grated lemon rind
1 large firm apple, peeled, cored, and shredded
All-purpose flour for dusting
1 large egg
1 1/3 cup fresh bread crumbs
1/2 cup grated Parmesan cheese
barely a pinch of cinnamon
1/2 teaspoon paprika
2 tablespoon unsalted butter
2 tablespoon olive oil

1. 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.

2. Combine the goat cheese, lemon rind, and apple. Divide apple mixture among the chicken breasts and spread the mixture evenly over half the surface of each breast. Fold each breast in half and press the edges together, forming a pocket.

3. Sprinkle the 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 (added the cinnamon and paprika here). Dust each breast lightly with flour and dip into egg mixture, moistening all surfaces. Coat with bread crumb mixture, patting the crumbs gently in place. (The chicken can be prepared to this point several hours ahead; cover and refrigerate. When ready to cook, bring the chicken to room temperature.)

4. 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.

 

Green Beans with Garlic and Shallots
(makes 2 servings)

large handful of green beans
1 to 2 shallots, sliced
2 to 4 cloves garlic, minced
olive oil
salt and pepper
chicken stock or water
parmesan or choice of shredded cheese

Cook shallot and garlic together in a shallow pan with a little bit of olive oil until slightly caramelized. Add the green beans and a couple tablespoons of stock or water and cover. Cook until tender, stirring occasionally. Season with salt and pepper and top with a little bit of shredded cheese.