How To Cook Stuffed Chicken Breast

The combination of the sweet and savory is an excellent flavor profile. The apples and raisins provide a fresh take on a standard dish, creating excitement at dinner time. While stuffed chicken breasts may sound difficult, this dish is easy to make despite its fancy appearance and will certainly please even the pickiest of eaters that you have at home. To prepare the stuffing, combine oil, chopped apple and raisins in a hot skillet until the mixture is soft. Butterfly the chicken breast and pound it until it is about 1/8 inch thick. Season the chicken breast with salt and pepper before filling the butterflied breast with the stuffing. Roll the breast to enclose the stuffing and tie the breast shut with butcher twine. Cook the chicken in a frying pan until it is golden brown and finish in the oven. Remove the twine, slice and serve! In this video, Chef Fernando provides an online cooking lesson for making stuffed chicken breast. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.


2 Each Chicken Breast, boneless, skinless
2 Each Apples, cored and diced
3 Tbsp Olive Oil
¼ Cup Raisins
2 Tbsp Balsamic Vinegar
1 Tbsp Dijon Mustard
2 Oz Chicken Stock
To Taste Salt
To Taste Pepper

1. Preheat an oven to 350 degrees F. Cut 6 long pieces of butcher twine and have them ready for use.
2. Heat the oil in a large skillet over medium-high heat. Add the apples and raisins and until the apples are cooked and soft.
3. Using a meat tenderizer, flatten the chicken breast to about 1/8” thick. Place the apple mixture and roll the breast to enclose the mixture. Tie the breast using the twine cut previously. Season the chicken with salt and pepper.
4. Heat more oil on the pan used to cook the apples. Sear the chicken on all sides until golden brown. Once seared, place the chicken in a tray and cook in the oven until the internal temperature reaches 165ºF. Once cook let the chicken rest for about 10 minutes then slice the chicken to the desired thickness.
5. In the mean time, deglaze the pan with stock, vinegar and mustard. Combine the ingredients well and allow them to reduce over medium heat until the sauce gets thick.
6. Once cook let the chicken rest for about 10 minutes then slice the chicken to the desired thickness and plate for service.

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