Apple and cheddar chicken breast, maple sauce

Portions:

Preparation:

25 min.

Cooking:

12 min.

Ingredients

4 skinless chicken breasts
15 ml (1 tablespoon) olive oil

Farce

125 ml (1/2 cup) grated sharp cheddar cheese
30 ml (2 tablespoons) chopped chives
1 Cortland apple, diced

Sauce

15 ml (1 tablespoon) cornstarch
250 ml (1 cup) chicken broth
15 ml (1 tablespoon) Dijon mustard
60 ml (1/4 cup) maple syrup

Preparation

In a bowl, combine stuffing ingredients.
Slice breasts in half lengthwise, but do not cut through completely. Stuff breasts and hold closed with toothpicks.
Heat oil in a skillet over medium heat. Cook the breasts for 12 to 15 minutes, turning halfway through, until the inside of the chicken has lost its pink tinge. Remove from pan and set aside on a plate.
In a bowl, dissolve cornstarch in chicken broth. Stir in mustard and maple syrup. Pour sauce into hot skillet. Bring to a boil and cook, stirring, for 2 to 3 minutes.
Strain sauce if desired. Serve with chicken.

Tips and tricks

Choose crispy, slightly tart Quebec apples such as Cortland, Empire or Gala. Their firmness will help them retain their texture even after cooking.

For an even richer taste, opt for aged Quebec cheddar. Its spiciness blends perfectly with the sweetness of apples and maple syrup.

If you prefer a slightly sweeter-savory dish, feel free to add a few slivers of walnuts or toasted pecans before serving.

Finally, to save time on weeknights, you can prepare the maple sauce in advance and store it in the refrigerator for a few days. All that's left to do is reheat and serve!