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Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked shallot in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid shallot, tap it and change its rating to Red.
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked apple in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid apple, tap it and change its rating to Red.
Preheat the oven to 400°F (205°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.
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 3–4 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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