Reviewed: Oct. 8, 2012

This is a great recipe! My husband and I love it! The only change I'm going to make next time is, instead of pounding and rolling up the chicken breast, I'm going to butterfly them and stuff them. The apple chunks made it difficult to roll and I had to use way too many toothpicks to keep them together. But, paired with a sweet potato or a corn casserole, this is a perfect, healthy fall dish! It's a good base recipe, too. Feel free to season it however you wish!

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Reviewer:

holly_leigh82

Cooking Level: Expert

Reviewed: Oct. 2, 2012

Excellent and easy. I did however add spices (cinnamon, nutmeg and thyme). I usually change spices in most recipes to suit the my taste.

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Reviewer:

luvstocook

Cooking Level: Intermediate

Living In: Pueblo, Colorado, USA

Reviewed: Oct. 1, 2012

Great recipe! After reading others' reviews, I added just a touch of all spice, a bit of garlic powder and used chicken broth instead of water in the sauce. I quadrupled the wine and the chicken broth. Also, threw the excess apple mixture in at the end. Wine was sauvignon blanc and apple was granny smith.

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Reviewer:

loakeydoke

Reviewed: Sep. 29, 2012

This is a good base but "not quite there" as it is still a bit bland. On one hand I can see where the other posters added some herbs to it....in many cases quite a few of them. My problem with their reviews is that they gave it 4 or 5 stars but what they have in the end is nowhere close to the posted recipe. What you now have is herb chicken, not apple chicken....not the same thing at all. I did find the need to add something to jazz it up but didn't want to stray too far from the original recipe and totally change it into something else either: Instead of half water and half wine I changed it to all wine, added 1/8 tsp of cinnamon to compliment the apples, doubled the cheddar for more flavor and added 1/2 tsp of bullion base to the sauce.The next time I made this I sprinkled the chicken with salt and pepper first. That helped a LOT! It really does need the s and p.

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Reviewer:

camohn

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Reviewed: Sep. 23, 2012

great dish. made changes after reading other reviews. used allspice, cinnamon, and some dark brown sugar. also used apple juice instead of the wine. will definitely make again.

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Reviewer:

Steve I.

Cooking Level: Expert

Home Town: Battle Creek, Michigan, USA

Living In: Plainwell, Michigan, USA

Reviewed: Sep. 22, 2012

I added the spices as suggested, used chicken broth instead of water ad doubled the liquids. Absolutely awesome meal!!

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Reviewer:

John

Cooking Level: Expert

Living In: Chico, California, USA

Reviewed: Sep. 20, 2012

I didn't care for this recipe at all, but my husband thought it was very good. I added the curry as suggested, and didn't care for the combination with the apples. I guess it's a matter of personal taste.

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Reviewer:

LITTLEBEAR03

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Living In: Southington, Connecticut, USA

Reviewed: Sep. 20, 2012

have never flattened chicken before, so this was an experience. I used a pink lady apple, added about a quarter of a vidalia onion chopped up, and used plain bread crumbs with Italian seasoning (what I had available.) Also, used chicken broth instead of wine and water (again, available.) Hubby didn't love the onions, but dd and I were squabbling over the stuffing mix that didn't make it into the chicken breasts - delicious!! I served with rice cooked in chicken broth. Oh, made one of the three chicken breasts without the apple in the stuffing (picky eater) and she said that was delicious, too. Yumm!

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Reviewer:

cranbearie

Cooking Level: Intermediate

Reviewed: Sep. 18, 2012

Thank you, this made an easy Tuesday night dinner i used chicken stock as opposed to wine and just seasoned the chicken lightly with a sprinkle of pepper. I loved the uncomplicated flavours it was really great and will definitely make this again.

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Reviewer:

BakersAnne

Reviewed: Sep. 18, 2012

This was excellent; however, I did make several additions / changes per other reviewers suggestions. I added 1/4t allspice, 3/4t sage, 3/4t thyme to the stuffing and increased the cheese to 1/4C. I deglazed the pan with wine and chicken broth (salt +pepper) after browning the chicken, added the chicken back to the pan, covered it and baked it in a pre-heated oven (325) for ~15-20 minutes. Excellent flavors with minor additions.

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