Select Page

Robert is trying to recreate a dish that his daughter had while visiting France.  He is looking for a little advice.


  • 2 Peeled, Cored and Sliced Granny Smith Apples
  • 2 Ounces Unsalted Butter
  • 3 Chicken Breasts
  • 1/2 Cup Dried Cranberries
  • 2 Ounces Goat Cheese
  • 1 TBS Olive Oil
  • 1 Cup Apple Cider
  • 1 TBS Apple Cider Vinegar
  • 3/4 Cups Chicken Stock
  • 1 TBS Fresh Thyme
  • Salt and Pepper To Taste

Procedure:  In a hot skillet and one ounce of butter add in apples and caramelize.  Once apples are cooked transfer to a bowl and mix together cranberries and goat cheese and set aside.  Place cellophane over the chicken breasts and pound until 1/2 inch thick.  Next season the breasts with salt and pepper and spread the apple stuffing mix onto the breasts and roll up according to the video.  Once stuffed and rolled season the outside of the breasts with salt and pepper.  Next in a hot skillet with olive oil sear chicken breasts shut and make sure it is golden brown on all sides before transferring to a sheet pan.  Finish in the oven on 350 degrees for 5-10 minutes.  Using the same pan that the chicken breasts were seared in deglaze with apple cider.  Scrape bottom of the pa to get up all the fond and then add in cider vinegar, chicken stock and thyme.  Reduce in half on high heat and adjust seasonings and finish with 1 ounce of whole butter.  Pour sauce over chicken breasts once they are done. Enjoy!