Tonight’s Menu: Chicken stuffed with caramelized onion, apple and cream cheese topped with a sour cream jus served with steamed cabbage and potato pancakes.
Stuffed chicken breasts are one of my favorite dishes to prepare. Not only are there so many flavour combinations to choose from, they also look great on your plate. I have stuffed chicken breasts many different ways so I opted to show you my favorite and a sure-fire way to avoid losing your stuffing during the cooking process. If you’re not so keen on cabbage or have cut potato from your diet this recipe works well with grilled vegetables as well.
4 boneless chicken breasts
1 lg.onion (sliced)
1 lg. apple (grated and drained)
3 tbsp. low-fat cream cheese
2 tbsp. olive oil
1/2 c. white wine
1/2 c. chicken stock
1/4 c. fat-free sour cream
2 sweet potatoes (grated and drained)
1/4 tsp. nutmeg
1 tbsp. olive oil
1/2 head of cabbage (sliced)
Place a medium skillet over medium-low heat and add 1 tbsp. olive oil and onions. Leave to cook stirring occasionally for approx. 15 minutes or until golden brown. Transfer the onions into a bowl and set aside the pan to be used for your chicken.
Heat oven to 400º. In a large bowl mix together potato, egg, nutmeg and S&P (about 1 tsp. each). Grease a large skillet with olive oil. Press potato mixture firmly into skillet and set on medium-low heat. When the potato has browned slightly on the bottom insert the skillet into the oven for approx. 20 minutes.
In a small bowl mix together 3/4 of caramelized, cream cheese and apple. season with S&P and set aside.
Prepare chicken by inserting a sharp knife into the large portion of the breast and create a cavity without puncturing the top or bottom of the breast. See the (poorly done) video below for a visual. Be sure not to make your incision too large or the stuffing with escape during the cooking process.
When your chicken is stuffed, heat the skillet used for the onions over medium-high heat. When the pan is hot add 1 tbsp. olive oil and your stuffed chicken. Season with S&P and brown on both sides. Transfer the chicken from the skillet into an oven safe pan and set aside your skillet to be used for the sauce. Insert into oven for approx. 15 minutes or until cooked throughly. It is best to use a thermometer when cooking chicken. The internal temperature should reach 170º. When there is 10 minutes remaining you should start to steam your cabbage.
Place skillet used for the chicken back on to the stove and increase heat to high. Deglaze the pan with the wine then add the stock. Reduce to 1/4 of original volume, season with S&P and add in remaining caramelized onions. Set aside.
When everything has finished cooking set your sauce back onto low heat and stir in the sour cream. Carefully flip the pancake onto a cutting board. Portion into four even wedges and set onto plates. Top with cabbage and chicken (I like to cut the chicken on a bias through the middle to show the stuffing), then top with sauce.
This menu was a little time consuming but well worth it! xO