A savoury apple and herb stuffing with goat cheese adds pizzazz to chicken breasts cooked in an apple cider sauce.

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Servings: 4

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  • 2 tbsp (25 mL) vegetable oil
  • 1/2 cup (125 mL) diced Ontario Onion
  • 1 tbsp (15 mL) finely chopped fresh Ontario Rosemary Leaves
  • 1 large clove Ontario Garlic, finely chopped
  • 2 cups (500 mL) peeled, diced (1/2-inch/1 cm) Ontario Apples (McIntosh, Idared or Empire)
  • 1-1/4 cup (300 mL) Ontario Apple Cider
  • 3.5 oz (100 g) Ontario Goat Cheese (Chèvre), crumbled slightly
  • 4 boneless, skinless Ontario Chicken Breasts (about 150 g each)
  • 1 tbsp (15 mL) cornstarch
  • Salt and pepper


In large skillet, heat 1 tbsp (15 mL) of the oil over medium heat; cook onion, stirring often; for 5 minutes or until softened. Stir in rosemary and garlic; cook for 1 minute. Stir in apples and 2 tbsp (25 mL) of the apple cider; cook, stirring occasionally, until apples are softened. Let cool slightly. Stir in goat cheese just until combined.

Slice chicken breasts in half horizontally almost but not all the way through; open like a book. Divide filling among breasts; fold back over and press to seal. Wipe skillet with paper towel. Add remaining oil and heat over medium-high heat; brown chicken lightly on both sides, turning carefully. Remove to plate.

Whisk cornstarch into remaining apple cider. Add to skillet and cook, stirring until thickened slightly. Return chicken to pan; cover and simmer for 6 to 8 minutes, or until chicken is no longer pink inside, basting occasionally with sauce. Season with salt and pepper to taste.

Nutritional information

1 Serving

  • PROTEIN: 40 grams
  • FAT: 17 grams
  • CARBOHYDRATE: 20 grams
  • CALORIES: 394