Apple Stuffed Chicken Breasts

On a day when I was under the weather, my husband took the helm in the kitchen and made the recipe of the day — Apple Stuffed Chicken Breasts. This was one of my “find something quick with ingredients we already have” recipes. I had to paleo-ize this recipe so a few changes had to be made like substituting the bread crumbs with almond flour and the cheddar cheese with aged parmesan cheese, etc.

There are not many pictures to show you since I was the receiver of this meal and not the giver. But I did manage to take a before and after picture (the “before” is right when it went on the skillet).

Apple Stuffed Chicken Breasts (uncooked)
Apple Stuffed Chicken Breasts (uncooked)

The recipe came out pretty good although it needed just a tad more oomph — something in addition to the parsley like basil, oregano, even red pepper flakes would have given it more flavor. But here’s the recipe for you to try because I believe you’ll enjoy it.


  • 2 skinless, boneless chicken breast
  • 1/2 cup chopped apple
  • 2 tablespoons shredded aged Parmesan Cheese
  • 1 tablespoon almond flour
  • 1 tablespoon butter
  • 1/4 cup dry white wine
  • 1/4 cup water
  • 1 tablespoon water
  • 1 1/2 teaspoons tapioca starch
  • 1 tablespoon chopped fresh parsley (optional)
  • Herbs — basil, oregano, red pepper flakes, etc.


  1. Combine the apple, cheese, almond flour and any herbs together in a medium sized bowl then set this aside.
  2. Flatten the chicken breasts between two sheets of wax paper until they are 1/4 inch thick.
  3. Divide the apple mixture between the chicken breasts and roll it in the middle of each breast then secure with toothpicks.
  4. Melt the butter in a skillet over medium heat then add the chicken breasts.
  5. Brown the stuffed chicken breasts.
  6. Add the wine and the water then cover the skillet.
  7. Simmer for approximately 20 minutes or until the chicken is no longer pink.
  8. Transfer the chicken to a serving platter.
  9. Combine 1 tablespoon of water with the cornstarch then combine it with the skillet juices.
  10. Cook and stir until the juices have thickened then pour the gravy over the chicken.
  11. Garnish with parsley, if you wish.

Whala! Even when I’m down and out I can still find a recipe to make or have made.

Apple Stuffed Chicken Breasts
Apple Stuffed Chicken Breasts

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