Reviewed: Jan. 25, 2007

Pretty good, different and easy. I didn't have any white wine so instead I substituted apple cider and chicken broth, no water. Thickened the sauce with the extra filling instead of cornstarch...yummy..the cheese melted the sauce had little bits of apple. Thanks for sharing!

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WYATTDOGSTER

Cooking Level: Expert

Home Town: Annandale, Virginia, USA

Living In: Warrenton, Virginia, USA

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Reviewed: Jan. 24, 2007

My husband (whi=o is a picky eater) loved it! It was easy to prepare, easy to cook. One heck mof a deliciously quick meal...I'm sharing it with my friends!

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Vee

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Reviewed: Jan. 16, 2007

A nice little elegant meal. The other reviewers are right, make sure to brown your chicken well and there will be no issues with weird purple chicken and it will taste better. Choose tart apples that will hold their shape, like a granny smith. Butterfly and pound your chicken to allow more surface area for more yummy filling. The cheese is more of a 'glue' for the stuffing and I would recomend playing with the spices, such as some pepper, sage, savory thyme and a dash of allspice to compliment the apples. The gravy bennifits from stock instead of water and any leftover stuffing with some apple chunks. Also, an alternative to serving it as a big chicken lump on a plate, cut it into slices to show off the filling and pour gravy over top. Bon Appetite!

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SWEETNOTHINGS

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Jan. 15, 2007

I will try this again with one major change. DON'T use red wine unless you can bear to look at a gruesome, plum colored sauce. It tasted good, but the appearance was a put off. Don't marinate the chicken first, as it overpowers the stuffing. Do pound the chicken thin and do make extra sauce.Do brown the chicken really well before simmering. The chicken does stay moist and tender. Try the original first, though, and THEN improvise. I agree you can't taste the cheese, but it does help w/ stuffing consistency. Think light, white sauce, and it will be awesome! I'll try again that way and imagine it will be 5 stars! THanks!

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MittiSmitti

Cooking Level: Intermediate

Living In: Buford, Georgia, USA

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Reviewed: Jan. 10, 2007

I changed this recipe from apples and chedar to pears and grated blue cheese, since that's what I had. Everything else was the same. Tasted good with rice. Next time, I will brown the chicken more so it looks better. Otherwise, it's a winner. The rue was the best part. I served this with rice, although au gratin potatoes would work great too.

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JCL

Cooking Level: Intermediate

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Reviewed: Jan. 9, 2007

These were absolutely delicious! I don't usually go for the fruit and meat thing..but this was really good. I wish I knew how to wrap the chicken as neatly as the picture but none the less great recipe. I will make again for sure!

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SCHELLYBEAN

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Reviewed: Jan. 9, 2007

Absolutely SUPERB!!!! My husband would not stop saying how good this was. I served it with Classy Green Bean Casserole from this website and both were fantastic!!

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Feeding-a-Family-of-6

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Reviewed: Jan. 8, 2007

Very easy to make. Everyone loved it, from my five year old to his grandmother. Will surely make again soon.

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Rookie

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2007

excellent!

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kjax

Cooking Level: Beginning

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Reviewed: Jan. 2, 2007

I'm not sure why, but mine turned out a little dry. I probably won't make this recipe again.

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Sarah E.

Cooking Level: Beginning

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Reviewed: Dec. 31, 2006

The chicken breasts I used were very large, so I ended up cutting them into small cubes while they were browning. I added the rest of the ingredients and it turned out quite well. This recipe has a lot of flavor!

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Rachel Liberty

Cooking Level: Intermediate

Home Town: Oshkosh, Wisconsin, USA

Living In: Lynchburg, Virginia, USA

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Reviewed: Dec. 24, 2006

A good recipe to start but definitely could use some spices to start. Some great suggestions from others that I will start.

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Pazko

Cooking Level: Intermediate

Home Town: Taytay, Rizal, Philippines

Living In: North Vancouver, British Columbia, Canada

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Reviewed: Dec. 10, 2006

It sounded so great, but I think the cheddar cheese really ruined it! In the future, I may try to replace the cheese with something sweet and/or savory rather than sour and salty. It really has potential.

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annakate

Cooking Level: Intermediate

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Reviewed: Dec. 8, 2006

My recommendation is to make sure you brown the chicken enough. If you don't, it's not a very attractive dish. I found this recipe to be yummy but not as flavorful as I would have liked. I think it would have been more successfully executed if the outside of the chicken was breaded & baked, instead. Regardless, it was a pleasing dish.

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hmstarr

Cooking Level: Intermediate

Home Town: Cherry Point, North Carolina, USA

Living In: Centreville, Virginia, USA

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Reviewed: Dec. 1, 2006

I really enjoyed this dish; my DH didn't as much. I followed most of what reviewer "SimplyRainah" recommended increasing the quantity of apple (honeycrisp), cheese, & bread crumbs, plus adding some curry powder & cinnamon to the filling. Seasoned the flattened chicken with granulated garlic. Sauteed the chicken in butter as the recipe reads, using 3/4c chardonnay & 1+tsp "Better Than Bouillon (chicken)" in 3/4c water. After removing the chicken to a plate, I added the leftover filling and apple to the sauce, along with a couple of tablespoons of brown sugar, & simmered it with 4.5tsp cornstarch which thickened it nicely. Served with a spinach/grape tomato/cucumber/feta salad with orange marmalade dressing, and steamed carrots. Thank you so much, Behr and reviewers!

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LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Nov. 20, 2006

This was good. I did have some problems, but they weren't the fault of the recipe. It was because my chicken breasts were so huge! I pounded and pounded, but couldn't get them thin enough. So, I couldn't roll them, only fold them. I tried to brown them in the skillet, but I couldn't turn them without everything falling out, so I decided to bake them in the oven. I poured the butter from the skillet onto the chicken, and poured 1/4 cup apple juice, 1/4 cup chicken broth in the pan as well. (In place of the water and wine). I baked at 400 for about 20 minutes, then turned it down to 350 and did 25 more minutes. After they were done, I set them aside, covered with foil, poured the pan juices into a skillet and thickened like stated in the recipe. Put some melted cheese on top of the chicken. Served with brown rice, steamed peas and Light Wheat Rolls from this site.

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Reviewer:

What a Dish!

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2006

We really, really liked this, and I am not a huge fan of fruit in combination with meat. I did make use of all the excellent reviews and added more cheese and bread crumbs to the stuffing. I used all wine and, like Grannyloohoo, I had 1/2 can of healthy request cream of mushroom soup that I threw in. That thickened the sauce, so I didn't have to deal with cornstarch. The next time I make this, I will double the sauce.

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Nov. 6, 2006

I was so nervous about making this, mainly because I didn't think my husband would like the apples in it. Well he could not stop raving about it--I even got a big hug for it after dinner, so thank you Behr Kleine! The taste is out of this world. Like IMVINTAGE I added more cheese and a dash of curry, and more crumbs (used Panko crumbs). I doubled the recipe for 4 chicken breasts, but didn't double the apple. Next time I will use the full amount of apple--I loved the flavor it added (Hubby didn't know it was there till I told him!)--and I will use stuffing mix for the crumbs. I used all wine and I had 1/2 can of mushroom soup, so I whisked that into the final sauce, along with a splash of balsamic vinegar. I had to laugh at IMVINTAGE's description of how it looks while it's cooking, but it does turn a beautiful mahogany, and the smell almost drove my husband crazy while it was cooking. He has asked me to make this for either Thanksgiving or Christmas dinner! I served it with Classy Green Bean Casserole, Caramelized Apple Rings, and Refrigerator Rolls, all from this site.

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Nov. 6, 2006

First of all, I want to thank SIMPLYRAINAH for such a helpful review...thanks for your suggestions! I pounded my chicken & then seasoned it w/ Paula Deen's house seasoning (salt, pepper & garlic powder). I used gala apples (I think...can't remember lol) & I did add a bit of extra cheese as well as some brown sugar, onion powder & curry to my stuffing. Loved the stuffing (couldn't stay out of it!)...the spices that Rainah suggested really added a lot of flavor. I did use chicken broth instead of water and I'm out of dry white wines (I know I couldn't believe it either ;o) )so I had to use apple juice, which worked surprisingly well. I tripled the sauce so I'd have plenty to use on carrots, as Rainah suggested. This chicken looks very ugly while cooking (hubby called it my Frankenstein dish) but don't worry; in the end, it is very attractive. I did take Rainah's suggestion to serve it w/ carrots. I used baby carrots & after glazing them w/ some of the sauce, I added a tbp. of butter. Plated the chicken pinwheels (be sure & let the chicken rest before slicing so the juices don't escape) on a platter w/ the baby carrots, drizzled the chicken w/ the sauce & sprinkled chopped, fresh parsley over all...adding a sprig or two as an extra accent. Served it w/ Harvest Rice dish, the carrots, a romaine salad w/ cheddar cheese & ranch dressing & a glass of white zinfandel. Wsa a fabulous dinner that our guests & ourselves really enjoyed! Thanks for the wonderful recipe Behr Kleine!

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