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Caramelized Apple Stuffed Chicken Breast with Fontina and Bing Cherries Recipe

Caramelized Apple Stuffed Chicken Breast with Fontina and Bing Cherries

Recipe courtesy Celebrity Events

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (20)

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Average Rating:

Total Reviews: 20

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  • on December 30, 2008

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    This is really great. I made this for Christmas Eve and it was a big hit. I only had time to marinate for 5 hours and it was still plenty of time. I skipped the grilling step, it was too fussy and it didn't need it. The chicken took about 35 minutes to cook and was juicy and flavorful and the filling is wonderful, sweet and savory. I highly recommend this recipe, especially for special occasions. No leftovers here!

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  • on November 11, 2008

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    The bing cherries were definitely too sweet. I went with cranberries ... perfectly tart to compliment the apples. Plus, they're so much smaller than bing cherries, they required no chopping. I replaced the fontina with a mixture of gouda and smoked gouda. Also, I halfed the two vinegar amounts and doubled the honey. Instead of stuffing the chicken, I pounded them flat and rolled them. No sauces need with this dish ... just place extra cheese, apples and cranberries on top. This dish won "best of taste" at my cooking club's monthly luncheon.

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  • on November 10, 2008

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    This was a winner. I sauteed onions with the apples and it was a great addition. The only thing I'd change for next time is instead of stuffing the breasts, it may be easier to pound the chicken flat, put the filling on top and roll the breasts up. I had a little trouble cutting the breasts deep enough to get the filling to stay in. Either way, it tasted great and I'll definitely make it again.

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  • on February 23, 2008

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    I loved this recipe. I substituted the bing cherries for cherried flavored cranberries, didn't like the taste of the bing cherries and the cranberries are about 4 dollars cheaper per bag. I have emailed this recipe to alot of people. My family and friends loved it. will use the marinade alone for other recipes!! thank you

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  • on August 21, 2007

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    when i mixed the marinade together with all that vinegar I thought there would be an overwhelming vinegar taste.. but after cooking a very magical fusion of tastes came together here I was totally blown away. I could not find bing cherries, so I used only apple for stuffing and replaced the fontina cheese with feta. It was a great satisfaction, the feta went perfectly with the apples..

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  • on May 25, 2007

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    I love stuffing chicken breasts because they can be kinda boring otherwise. I butterflied my breasts and pounded them thin. I added the stuffing and secured the chicken breasts with toothpicks. Then I dredged them in flour and browned them in a skillet before putting them in the oven which gave them a beautiful golden brown color. I served it with a red wine and balsamic reduction cause I felt it needed a little sauce to keep it moist. needless to say, there were clean plates all around!

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  • on April 11, 2007

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    Elegant looking. Not hard to put together. Tastes great.

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  • on February 03, 2007

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    I'd definitely would make this again! 5 stars for flavor. A few additions: I added a half of onion; after cooking the apples,carmalize onion in two TBS butter; let the apples and onion cool and then add cheeries and the cheese so it doesn't melt until baking time. 3 stars for presentation- Next time I would forgo the grill marks. Unnecessary and time consuming. I would stuff six breasts and bake the extra stuffing right on top of the breast. When plating I would scoop up what falls off and top off each breast for a better visual. Without the grill marks step this is an easy dish to prepare. Delicious!

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  • on November 13, 2006

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    This recipe was a bit time consuming, but worth every bite:-

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  • on February 16, 2006

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    wow!

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