Sweet apple pairs perfectly with creamy Gouda cheese, stuffed into a tender chicken breast. Sweet potatoes not only add a great pop of color, but thanks to the smoked paprika, they impart a fantastic smoky element that gives depth to the entire meal. How long it takes: 45 minutes Equipment you’ll need: sheet pan, oven, sharp knife, mixing bowl Servings: 4
About these Apple Gouda Stuffed Chicken Breasts
This recipe combines two of my favorite things: stuffed chicken + sheet pan dinner. Stuffed chicken, first. EASY. Looks fancy. Win win. Everyone thinks you’ve created this show-stopping chicken recipe. And you were able to do it with very little effort. What could be better? Next, sheet pan dinner. My favorite kind of dinner. One pan dirty, one oven temperature, but a complete meal. Check out lots more sheet pan dinner recipes, if you like sheet pan dinners as much as I do.
How to stuff Chicken Breasts
Begin with boneless skinless chicken breasts. Use the sharpest knife you have to slice each piece horizontally, but not all the way through, and open the chicken like a book. This is also called butterflying. Take a look at the photos below for a visual demonstration. Arrange sliced apples on one half, then Gouda cheese, and sprinkle with fresh thyme. Close the chicken by carefully folding the unstuffed half over the stuffed half. I usually do this whole process right on the sheet pan so you don’t have to transfer the stuffed breast, decreasing the risk of anything falling out. I like to throw together a quick tossed salad to serve on the side for crisp, fresh green elements. Enjoy! PS: Next time, should we add bacon? I think so.
Make Ahead Tips
Stuff the chicken breasts and store in a covered container in the fridge up to a day ahead. Dice the sweet potatoes, cover with water, and store in the fridge up to a day. Drain well, pat dry, and continue with recipe as directed.
