This is a variation of a recipe I used to make years ago… long before going organic, gluten-free, paleo… before I had kids or was even married! I think this may have been the first time I’ve ever made anything like it for the kids. The good news is, everybody loved it!
This is certainly not a recipe I would call “guilt free” (and it does contain dairy, so you will need to avoid this recipe if you are sensitive), but it is definitely delicious comfort-food! I suspect that coconut cream would make a nice substitute for the cream cheese. I am, unfortunately, a person who reacts much more severely to coconut than I do to dairy, so the cream cheese version is right for me.
Apple Maple Stuffed Chicken
- 6-8 boneless, skinless chicken breasts
- 1 8-oz package cream cheese, softened and room temperature
- 2 crisp, sweet apples
- maple syrup
- 1 tablespoon coconut oil
Preheat oven to 375 degrees. Dice apples into small pieces and place in a mixing bowl. Add cream cheese, 2 tablespoons maple syrup, 1 tablespoon cinnamon, a dash of nutmeg and a dash of salt. Mix together and let sit for a few minutes to allow flavors to mingle.
Pound chicken breasts flat between two sheets of waxed paper. Melt coconut oil in the bottom of a baking dish. Place a heaping spoonful of apple mixture inside the chicken breast, wrap the meat around the filling, and place chicken breast (seam side down) in baking dish. Repeat with remaining chicken breasts. If there is leftover filling, use it to fill in the cracks between the chicken breasts in the baking dish. Sprinkle lightly with salt and drizzle 1/4 cup maple syrup over the top, followed by a light sprinkle of cinnamon.
Bake for 45 minutes at 375 degrees. After it finishes baking, before serving, spoon some of the juices over the top.
Variation (optional): Add some chopped walnuts to the apple mixture.
SO delicious!!! Enjoy!