Low Iodine Sage and Apple Stuffed Chicken Breast
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Learn more āIngredients
4 servings
For the chicken
- 4 boneless, skinless chicken breasts (about 6ā8 oz each)
- Ā½ tsp salt
- 2 tbsp olive oil, divided
For the stuffing
- 1 medium shallot, finely diced
- 1 medium apple (such as honeycrisp or fuji), peeled, cored, and finely diced
- 2 tbsp fresh sage leaves, finely chopped
- 1 tsp fresh thyme leaves
- Ā¼ tsp salt
For the pan sauce
- Ā½ cup chicken broth
- 1 tbsp apple cider vinegar
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
For serving
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400Ā°F (205Ā°C). Place one chicken breast flat on a cutting board. Holding your knife parallel to the board, slice horizontally through the thickest part of the breast, stopping about 1/2 inch from the opposite edge so the breast opens like a book. Repeat with the remaining breasts.
- 2
Heat 1 tbsp of the olive oil in a 12-inch oven-safe skillet over medium heat until shimmering. Add the shallot and cook, stirring occasionally, until softened and translucent, about 3ā4 minutes. Add the diced apple, sage, thyme, and 1/4 tsp salt, and cook, stirring, until the apple is just tender and the herbs are fragrant, about 3 minutes more. Transfer the stuffing to a bowl and wipe the skillet clean.
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