Simple Supper Monday: Apple-Stuffed Chicken Breasts

Cookbooks and cooking magazines are just about my favorite things in the whole wide world.  I could stand in the the cooking section of a bookstore all day, perusing, leafing through and lusting after cookbooks and magazines I've never before seen.  


So, you can imagine my joy when my step-mom handed over a stack of Taste of Home Cooking for 2 magazines.  About 2 or 3 years worth.  Sure, I'm not cooking for just two anymore.  But many recipes yield more than enough for Hubby, Little Chica and I. And all the recipes are easily doubled for our usage. Having them in my hand was like magazine gold. I spent several nights reading (and subsequently re-reading) the recipes, deciding which ones sounded good, which ones I'd never try.  After a few read-throughs, I wrote down all the recipes I wanted to try.


AND I AM SO EXCITED TO COOK THEM.


Can you tell?


I've already tried one, which I am sharing today.  But I will be trying one or two a week for the next few weeks - so be prepared to see lots of new recipes popping up here on Simple Supper Mondays!  I also have a few breakfast recipes up my sleeve, as well as sides, soups and desserts.  I'm in recipe heaven right now!


I have mixed feelings about the recipe I am about to share. I felt it was okay.  Not bad, but not overwhelmingly awesome. Hubby thought it was great, and wants to have it again for dinner. I felt that averaged out to a relatively good recipe worth sharing with you.

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Simple Supper Monday

Apple-Stuffed Chicken Breasts

(from Taste of Home's Cooking for 2 magazine)

Yield: 2 servings (double for a family of 4 or 5)

• 1/2 cup chopped peeled apple
• 2 tablespoons shredded cheddar cheese
• 1 tablespoon dry bread crumbs
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 boneless skinless chicken breast halves (5 ounces each)
• 1/4 cup unsweetened apple juice
• 1/4 cup water
• 1 tablespoon butter, melted
• 3/4 teaspoon cornstarch
• 1 teaspoon cold water
• 1/8 teaspoon paprika

Directions

• In a small bowl, combine the apple, cheese, bread crumbs, salt and pepper. Flatten chicken to 1/4-in. thickness; top with apple mixture. Roll up and secure with toothpicks.
• Place in an 8-in. square baking dish coated with cooking spray. Pour apple juice and water over chicken; brush with butter. Bake at 350° for 25-30 minutes or until chicken is no longer pink. Discard toothpicks.
• Transfer pan juices to a saucepan; bring to a boil. Combine cornstarch and cold water until smooth; stir into pan. Cook and stir until thickened, about 2 minutes. Pour over chicken. Sprinkle with paprika. 

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Since there are mixed feelings in this household about the recipe, I'd really love to set this challenge:  

Will you try this recipe, and leave a comment below with your feedback?  

Do you like it?  Do you hate it? What would you change?

Looking forward to hearing from you!