Do you like to use fruit in savory dishes? I love to. This week, I made a delicious fall supper of chicken sausages roasted with apples and pears — both of which are at their peak right now — in a white wine and orange sauce. The chicken sausage was a bit smoky, the fruit a bit sweet and the sauce a bit sour so that the overall flavors were balanced and not cloying. I served the dish over some whole grain farro to soak up the delicious sauce and it was a winner.
The truth is, some fruits work incredibly well in savory dishes, including dishes with meat. Think about combining duck with cherries or peaches and although I do not cook pork in my home, I know it pairs well with apple. Indeed, many varieties of apple, which of course are in season, are outstanding in savory preparations.
This recipe, for a chicken breast stuffed with salty Gorgonzola and sweet, diced apple, showcases the fruit’s versatility. I even double down on the apple flavor by pairing my chicken with a side dish of sautéed apples seasoned with warm spices like cinnamon and ginger.
The combination of sweet and salty turn a boring boneless, skinless chicken breast into a company-worthy meal. But, the whole thing will take you less than an hour to prepare, making it perfect for a weeknight family dinner.
I think this dish is complete as is, but if you want to satisfy even larger appetites, consider adding a side dish of creamy polenta or rice. Serving apples with dinner would be such a nice change of place, wouldn’t it? I guarantee that even the pickiest eater will gobble up the sautéed apples, although I cannot say if you will be able to sneak the Gorgonzola by them.
Ingredients
- 8 apples, peeled and cored
- 5 TB butter
- 4 oz Gorgonzola or other mild bleu cheese, crumbled
- 2 TB olive oil
- 4 boneless, skinless chicken breasts (about 3 lb. total)
- 1 tsp cinnamon
- ½ tsp ground ginger
- Pinch sugar (optional)
Instructions
- Preheat oven to 400.
- In a large, nonstick skillet, heat 2 tablespoons of the butter over low heat.
- Dice two of the apples finely and add them to the butter. Sauté just until tender, about three minutes.
- Combine the warm diced apples with the Gorgonzola in a bowl and toss to combine. The heat from the apples will cause the cheese to melt.
- Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff 2-3 tablespoons of the apple and cheese mixture into each pocket; secure with a wooden toothpick. Season on both sides with salt and pepper.
- Heat the olive oil in the same skillet you used to sauté the apple. Carefully place the chicken breasts in the skillet and cook over medium heat until browned, about five minutes. Turn and brown on the other side.
- Place the chicken breasts on a baking sheet and place in the oven to finish cooking. Bake until cooked through, about 8-10 minutes,
- Meanwhile, prepare the sautéed apples.Wipe out the skillet and melt the remaining 3 TB of butter over low heat.
- Slice the remaining six apples and add them to the skillet. Season with cinnamon and ginger and a pinch of sugar.
- Saute the apples until quite soft, about ten minutes.
- To serve, you can keep the chicken breasts whole (remove the toothpick!) or slice. Serve with the sautéed apples.
