Gouda Stuffed Chicken With Apple Sauce Recipes

CARAMELIZED ONION AND GOUDA STUFFED CHICKEN

Steps:

• Melt butter in a skillet over medium-low heat. Add onions and saute until golden brown, stirring frequently. Continue cooking over medium-low heat until onions turn deeper brown, 35 to 45 minutes. If they start to burn, reduce heat. When completely caramelized, remove skillet from heat.
• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.
• Cut a pocket into the side of each chicken breast. Evenly stuff pockets with 1 or 2 slices of Gouda cheese (depending on size of breast) and 1 tablespoon caramelized onions.
• Place seasoned coating mix in a shallow dish. Evenly dip each chicken breast in coating mix and place on prepared baking sheet.
• Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

SPINACH AND GOUDA STUFFED CHICKEN BREASTS

Steps:

• 1. Cut a fist-sized pocket in the chicken breasts.
• 2. Mix together Gouda, nutmeg, spinach and salt. Stuff evenly into chicken breasts.
• 3. Place in a greased 9x13" glass pan. Sprinkle pepper on top of chicken. Spoon butter evenly on top of chicken. Top with paprika (optional). Place in oven for 45 minutes.

STUFFED CHICKEN BREASTS WITH GOUDA AND SPINACH

Steps:

• Heat oven to 375°F. Grease 9-inch square pan. Remove bones from chicken breasts. Do not remove skin. Loosen skin from chicken breasts.
• In medium bowl, mix cheese, nutmeg and spinach until well blended. Spread one-fourth of mixture evenly between meat and skin of each chicken breast. Smooth skin over breasts, tucking under loose areas. Place chicken, skin sides up, in pan. Sprinkle with salt and pepper; drizzle with butter.
• Bake uncovered 45 to 55 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).

GOUDA-STUFFED CHICKEN

Steps:

• Cut a slit lengthwise through the thickest part of each chicken breast; fill with cheese. In a shallow bowl, combine the flour, salt and pepper. Dip chicken in flour mixture on both sides; shake off excess., In a large nonstick skillet coated with cooking spray, cook chicken in 1-1/2 teaspoons oil over medium heat for 8-10 minutes on each side or until juices run clear. Remove and keep warm. , In the same skillet, saute garlic in remaining oil for 30 seconds. Add broth and cider, stirring to loosen browned bits. Bring to a boil. Reduce heat; simmer, uncovered, for 12-14 minutes or until mixture is reduced to about 1 cup., Stir in apples and honey; return to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until apples are crisp-tender. Serve with chicken.

GOUDA-STUFFED CHICKEN WITH APPLE SAUCE

Steps:

• Cut a horizontal slit through the thickest portion of each breast half to forma a pocket; divide cheese evenly among pockets. Dredge chicken in flour. Heat oil in a large nonstick skillet over high heat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from skillet; set aside, and keep warm in a 250 oven. Add broth, apple cider, and garlic to skillet; bring to a boil, and cook 10 minutes or until thick and syruy, stirring occasionally. Add oney and apple wedges, and cook an additional 5 minutes or until apples are tender, stirring to coat apple wedges with sauce. Spoon apple sauce over the chicken, and garnish with rosemary, if desired.