Apple Gouda Stuffed Chicken Breasts

Local 5 Live



Adapted from: Rachel Cooks

Yield: 4 servings



1 lb. boneless, skinless chicken breasts

1 ½ oz. Gouda cheese

1/2 large apple, thinly sliced

3/4 tsp. dried thyme, divided (or rosemary)

1 Tbsp. + 1 tsp. olive oil, divided

2 large sweet potatoes, peeled and diced

1/2 tsp. smoked paprika

Salt and pepper, to taste



Preheat oven to 425°F. Spray a rimmed baking pan with nonstick cooking spray and set aside.


Butterfly each chicken breast (or cut each breast so it opens like a book and lays flat). Dividing the cheese and apple slices evenly, lay the cheese and apple slices onto one side of each chicken breast. Sprinkle 1/4 tsp. dried thyme over all of the apple slices. Fold chicken and drizzle with 1 tsp. olive oil. Place chicken on baking pan.


In a large bowl, mix together diced sweet potato, remaining 1 Tbsp. olive oil, smoked paprika and remaining 1/2 tsp. thyme. Arrange sweet potatoes in an even layer around the chicken on the baking pan. Bake for 20 minutes, stir sweet potatoes, and continue to bake until chicken is done, about 10 additional minutes. Serve.


Notes: Can use oregano or rosemary instead of thyme; pears instead of apples.


Optional step: microwave diced sweet potatoes for 5-10 minutes before adding to sheet pan (helps everything be done at the same time)



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