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6 oz chicken -boneless, skinless, breast halves
1 oz blue cheese-crumbled
1/4 cup apple-finely chopped
1 tsp olive oil
1/8 tsp salt
dash pepper
dash paprika
1/3 cup apple cider or apple juice
1/3 cup chicken broth
3/4 cup white rice-instant, uncooked
1 tbsp green onions-chopped
6 apple slices-thin
1 tbsp pecans-chopped


Cooking Instructions:

Heat oven to 350 degree F. Cut 3 inch slit in meaty side of each chicken breast half to form pocket.
Combine cheese, chopped apple and 1 teaspoon green onions, mix well. Gently spoon half of filling into each pocket.
Close with toothpick or small skewer. Place in ungreased 10x6 inch baking dish. Brush with olive oil. Sprinkle with salt, pepper and paprika. Pour cider and broth over chicken.

Bake at 350 degree F for 35 to 40 minutes or until chicken is fork tender and juices run clear. Remove chicken from baking dish, place on serving platter. Cover to keep warm.
Add rice and 1 tablespoon chopped green onions to juices in baking dish, mix well. Place apple slices over rice. Cover, return to oven. Bake an additional 2 to 4 minutes or until liquid is absorbed.
Serve the rice and the apples with the chicken. Sprinkle each serving with chopped pecans.