Gluten Free Apple Stuffed Chicken Breast
Here’s a change of pace for your typical boneless chicken breast, they’re Stuffed Chicken Breasts with Apples and Croutons, made in a Cranberry Sauce. May sound complicated, but it’s not. You’ll need only the gluten free white sandwich bread you already have, 1 Granny Smith ( or similar baking type) Apple, a ½ can of “Whole Berry” Cranberry sauce, some Chicken Broth, and typical spices. Come on…you can do this!! There are even pix of what it looks like along the way!
4 Boneless Chicken Breasts , Slice thin and pound between saran wrap to help provide a thin, roll-able breast.
1 Granny Smith Apple (or an Apple used for baking. Not a Delicious Apple.)
1 Slice Gluten Free White Bread
2 tbl Butter or your Dairy-free substitute. Melted
1 tbl Canola or Vegetable Oil plus1 tbl oil for later when browning meat.
Salt & Pepper to taste
Pinch of Dried Rosemary, or chopped fresh
Pinch if dried Sage, or crumble 1 fresh leaf
Pinch of Garlic Powder. Not garlic salt.
7 oz. ( ½ can) Whole Berry Cranberry Sauce
½ cup Gluten Free Chicken Broth
A few toothpicks for securing when rolled.
Pound the breasts between 2 pieces of plastic wrap. until thin and able to roll. Set aside while you make the stuffing.
Take the slice of bread and cut into ¼ in bits. It’s easy to slice whole slice in one direction, and then turn those to slice again in opposite direction.
Remove peel and core of apple, and do the same: cut into ¼ in. bits.
Put both in a bowl and add the spices. Toss to coat.
Add the oil and butter (or substitute). Toss well to coat since we’re going to saute.
Take a small skillet that you’ve heated and add the bread and apple pieces. See photo.
Watch carefully, and flip a few times as you make golden. You’re toasting them, but not burning. Light gold in color is fine. Apples will soften, naturally. Set aside for 5 minutes to cool a little.
Take the breasts and place filling on middle. Roll and secure with a tooth pick or two. I needed 2 per piece.
In same skillet, place 1 tbl Oil and place each breast in pan. Just saute for 2 minutes and then turn over to do reverse side. We are NOT cooking them, just basically “setting” the filling inside.
Take an aluminum pan or your favorite oven-proof pan and combine the cranberry sauce, broth, dash of Salt & Pepper. Stir to combine. See photo at this point:
Place the breasts in and place in 350 degree oven for 45 minutes.
I tested with a thermometer and removed when 170 degrees.
Serve immediately and pour sauce over. In the completed photo, you can see the filling peeking out from inside. A great change from the usual chicken dish!