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[av_heading heading=’Apple Gouda Stuffed Chicken Breast with Smoky Roasted Sweet Potatoes’ tag=’h2′ style=’blockquote modern-quote’ size=” subheading_active=” subheading_size=’15’ padding=’10’ color=” custom_font=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” custom_class=” admin_preview_bg=”][/av_heading]
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Creamy Gouda cheese and sweet apples make these stuffed chicken breasts a winning recipe! Pair with smoky roasted sweet potatoes for a sheet pan supper that will make everyone happy.
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[av_heading heading=’Ingredients’ tag=’h2′ style=’blockquote modern-quote’ size=” subheading_active=” subheading_size=’15’ padding=’10’ color=” custom_font=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” custom_class=” admin_preview_bg=”][/av_heading]
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[av_heading heading=’For Chicken’ tag=’h6′ style=’blockquote modern-quote’ size=” subheading_active=” subheading_size=’15’ padding=’10’ color=” custom_font=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” custom_class=” admin_preview_bg=”][/av_heading]
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- 2 large boneless, skinless chicken breasts (mine were 10 ounces each – shoot for 4-6 ounces per serving)
- 1.5 ounces gouda cheese, thinly sliced
- 1/2 large apple, thinly sliced (I used Honeycrisp – any firm apple will work)
- 1 teaspoon olive oil for chicken
- 1 teaspoon fresh thyme, more as desired for garnish
- 1/2 teaspoon salt
- 1/2 fresh ground pepper
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[av_heading heading=’For Sweet Potatoes’ tag=’h6′ style=’blockquote modern-quote’ size=” subheading_active=” subheading_size=’15’ padding=’10’ color=” custom_font=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” custom_class=” admin_preview_bg=”][/av_heading]
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- 2 large sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon sea salt
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[av_heading tag=’h2′ padding=’10’ heading=’Directions’ color=” style=’blockquote modern-quote’ custom_font=” size=” subheading_active=” subheading_size=’15’ custom_class=” admin_preview_bg=” av-desktop-hide=” av-medium-hide=” av-small-hide=” av-mini-hide=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=”][/av_heading]
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- Preheat the oven to 425 degrees Fahrenheit.
- Spray a large baking dish or sheet pan with nonstick cooking spray. Split each chicken breast across but not through and open like a book (be careful, you can easily cut yourself doing this!). This is also known as butterflying. On one side of the chicken, lay out 7-8 thin apple slices followed by 4-5 slices of cheese. Sprinkle with 1/2 teaspoon fresh thyme. Fold over and drizzle with 1/2 teaspoon olive oil. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Place the chicken breast on sheet pan and top with another sprig of fresh thyme if desired.
- In a bowl, mix diced sweet potatoes with olive oil, smoked paprika, 1 teaspoon thyme leaves and sea salt until evenly coated. Arrange sweet potatoes in a single layer around chicken breasts.
- Bake for 20 minutes and then stir sweet potatoes.
- Continue to bake until the juices run clear from chicken and internal temperature of chicken registers at 165 degrees, about 10 additional minutes. Sweet potatoes should be fork tender.
***Recipe From https://www.rachelcooks.com/2016/03/07/apple-gouda-stuffed-chicken-breasts-smoky-roasted-sweet-potatoes/
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