The subtle, smoky flavor and creamy texture of the gouda cheese inside the boneless chicken breasts really works nicely with the sweetness of the apple and red onion compote. For a nice fall-inspired meal that cooks up fairly quickly, try serving it with our Golden Acorn Squash with Sage and Honey, an easy oven-baked side that can cook alongside the chicken.

Smoked Gouda-Stuffed Chicken Breasts With Apple-Onion Compote

For the chicken ~

4 boneless chicken breast halves

2 to 3 ounces smoked gouda cheese, cut into 4 strips

1 egg, beaten

1 tablespoon milk

Salt and freshly ground black pepper

2/3 to 1 cup dry breadcrumbs

1 tablespoon vegetable oil

For the compote ~

1 tablespoon butter

1 tablespoon vegetable oil

1 medium red onion, halved and thinly sliced

Salt and freshly ground black pepper

2 Granny Smith apples, peeled and cut into 1-inch chunks

2 tablespoons brandy or apple cider

2 tablespoons currant jelly

1/4 to 1/2 cup water

Preparation ~

Preheat the oven to 400°F.

Cut a horizontal slit in each chicken breast half, starting at the thinner side and stopping about 1/2-inch from the opposite edge. Insert a strip of the gouda cheese in each and press the edges together.

Beat the egg and milk together in a shallow dish. On a sheet of waxed paper, spread some breadcrumbs in a 1/4-inch layer, large enough to accomodate the 4 pieces of chicken side by side.

Holding the edges of each chicken breast together, carefully dip both sides in the egg-milk mixture, then set them down on the layer of breadcrumbs. Sprinkle a thin layer of crumbs over the top of the chicken pieces, then press them down firmly into the lower layer of crumbs. Flip the chicken over gently, sprinkle additional crumbs on any bare spots and press firmly again to be sure the crumbs are adhering well.

Heat the vegetable oil in a large pan over medium heat. Carefully add the chicken breasts and cook for 2 minutes per side until the crumbs turn a light golden brown and the meat begins to firm. Transfer to a baking dish and bake until the chicken is no longer pink in the middle, about 15 minutes. Remove from the oven and cover to keep warm.

While the chicken bakes, make the compote. Using the pan from the chicken, heat the butter and oil over medium heat. Add the sliced onions and season well with salt and pepper. Cook, stirring occasionally, until the onions are golden brown, about 8 to10 minutes.

Add the apples, brandy, currant jelly and 1/4 cup of the water. Continue cooking, stirring occasionally, until the mixture begins to thicken, about 10 to 12 minutes, adding water in small amounts if needed. Taste and adjust the seasoning if necessary.

Divide the apple-onion compote between 4 plates. Top with a chicken breast and serve immediately.

Makes 4 servings

Recipe Notes ~

The trick to making this dish is to handle the chicken breast halves with care so the cheese doesn’t melt outside the meat. It’s really not hard to do, and once you’ve cooked them for those couple of minutes in the pan, the meat should firm up and make them easier to handle. You could secure the opening with a toothpick if need be.

Source: MyGourmetConnection