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  • Vegetable oil for spraying muffin tins
  • 4 boneless, skinless chicken breasts, lightly pounded
  • 1 cup shredded Havarti or Muenster cheese
  • 3 green onions, minced
  • 1 apple, unpeeled, cored, chopped (Granny Smith, Gala or Fuji)
  • 1 tablespoon lemon juice
  • 1/2 cup panko or whole-wheat panko crumbs
  • 1/2 cup chicken reduced-sodium chicken broth
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 1 cup reduced-sodium chicken broth
  • 1 tablespoon Dijon mustard
  • 1 tablespoon cornstarch, dissolved in 2 tablespoons cold water
  • 2 tablespoons minced fresh flat-leaf parsley


  1. Preheat oven to 375F. Spray a disposable aluminum or regular muffin tin with vegetable oil.
  2. Arrange lightly pounded chicken breasts in muffin tin pushing down lightly to form a cup to hold stuffing.
  3. Combine stuffing ingredients in a bowl. Stir well. Stuffing should hold together like wet sand.
  4. Divide stuffing among chicken breasts folding meat up over stuffing.
  5. Turn the stuffed breast upside down so it resembles a muffin, and place back into tin with the open side down.
  6. Bake 35 to 40 minutes, until chicken is cooked through.
  7. To prepare sauce, combine chicken broth, mustard and any pan juices accumulated from baking chicken. Bring to a boil; reduce heat and simmer, stirring in cornstarch mixture and parsley. Cook, stirring, until thickened, about 1 minute.  Serve with chicken.
Recipe by Chef Steve Petusevsky

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The recipe was originally published as Apple- and Havarti-Stuffed Chicken Breast on

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