• 2 to 3 boneless, skinless chicken breasts
  • 6 to 8 ounces cheese, such as sharp cheddar, Brie or blue cheese
  • 1/4 cup chopped walnuts or almonds
  • 1/4 cup raisins (optional)
  • 1/2 tablespoon curry powder or to taste
  • 1/4 tablespoon garlic or onion powder
  • Salt and pepper
  • 4 Granny Smith and/or red apples, peeled and cored: 3/4 cup chopped and diced, remaining fruit sliced into rings
  • Extra Virgin Olive Oil (EVOO)
  • 1/2 cup fruit juice, such as apple, pear, pineapple or mango
  • 1/2 cup low-sodium chicken broth
  • 4 garlic cloves, peeled
  • 1/4 cup chopped parsley for garnish
  • Baked Baby Carrots with Brown Sugar, for serving
  • Brown rice, for serving


Remove chicken breasts from package and cut off any excess fat on cutting board.

Stuff chicken breasts:

Option 1: Place between 2 sheets wax paper and use meat pounder or rolling pin to flatten chicken about 1/4-inch-thick.

Option 2: Using a sharp knife, make a horizontal incision about 3/4 of the way through, making a flat, open pocket.

Mix cheese, nuts, raisins, curry powder, onion or garlic powder, salt and pepper to taste. Gently stir in chopped fruit of choice.

Using a spoon, spread cheese mixture evenly over pounded chicken breast, leaving a border, or stuff into pocket without overstuffing. Roll up or seal breasts and secure with toothpicks.

Heat burner to medium to medium-high, depending on stove. Coat pan with EVOO and swirl. Give it a while to heat and then gently place chicken breasts in pan. Brown both sides until golden. Reserve a splash of juice or broth for later, then add juice, broth and garlic cloves.

Cover and simmer for about 20 minutes or cover and place in a 375˚ oven for 20 minutes. Keep an eye on liquid so it does not all evaporate.

Remove stuffed chicken breasts to a cutting board. Let stand 3 to 4 minutes before removing toothpicks and slicing or serving. 

Meanwhile, add the reserved splash of juice or broth to the pan to deglaze, then add the apple rings and cook for a minute or two.

Plate chicken as you like, then cover with sauce from pan. Arrange fruit on top and garnish with parsley.

Serve with baked baby carrots with brown sugar and brown rice.