Cheese and Apple Stuffed Chicken

Ease of Preparation: Medium.

Yield:   4 servings.

Green Beans Amandine

Ingredients:

1 lb. (450g) fresh green beans, trimmed

3 tablespoons (45ml) butter

1/3 cup (80ml) slivered almonds

Salt and pepper

Method:

Bring lightly salted water to a boil in a large saucepan over high heat.

Add green beans, and bring water back to a boil.

In a large bowl, combine cold water and ice cubes.

Cook beans for 5-6 minutes, then transfer to the ice bath to stop cooking process.

In a large skillet, heat butter over medium-high heat.

Add beans to the butter and cook for 4-5 minutes, stirring occasionally.

Season with salt and pepper, and add almonds.

Stir one last time and remove from heat.

Reserve for plating.

Cheese and Apple Stuffed Chicken

Ingredients:

½ cup (120ml) goat cheese, crumbled

½ cup grated old Cheddar

2 green apples, peeled and finely chopped

Juice and zest of 1 lemon

2 cups (480ml) panko breadcrumbs, divided

4 skinless boneless chicken breasts

½ cup (120ml) flour

2 eggs, beaten

½ cup (120ml) grated Parmesan cheese

2 tablespoons (30ml) dried sage

3 tablespoons (45ml) canola oil

Salt and pepper

Method:

In a medium bowl, stir together goat cheese, Cheddar, apples, lemon zest, lemon juice, and 2 tablespoons (30ml) of breadcrumbs.

Season with salt and pepper and mix well.

Using a small knife, slice into the edge of the chicken breasts ¾ of the way through to form a pocket.

Using a spoon, stuff each chicken breast with the cheese and apple stuffing.

Press the edges of the pocket closed to seal.

Season the chicken breasts with salt and pepper.

To set up a dredging station, transfer flour to a small bowl and whisk eggs into a second bowl.

In a third bowl, combine remaining breadcrumbs with Parmesan and sage.

Flip each chicken breast in the flour, then dip into the eggs.

Transfer chicken breasts into the panko mixture and flip, to coat.

Pat breading onto chicken with your fingers.

Repeat with remaining chicken breasts.

Heat oil in a large skillet over medium-high heat, and preheat oven to 375 degrees.

Place chicken breasts into the hot oil and cook for 4-5 minutes, or until golden brown.

Flip and continue cooking for 3-4 minutes, or until golden brown.

Transfer chicken breasts to a parchment-lined baking dish.

Bake for 15-18 minutes, or until chicken reaches an internal temperature of 170 degrees.

Remove chicken from the oven, and let rest for 2-3 minutes.

Serve hot with warm Green Beans Amandine on the side.