Chicken Roulades with Apples & Onions

apple of my eye

My husband works in public accounting and he is getting into planning season, which to me means he will be travelling during the week a lot more. He will be gone a day or more each week this month and next and while I enjoy doing my own thing, it can get old. He always tells me one of the reasons he doesn't like traveling is because he misses my home cooking.

Well, this meal was made for him. Thinly pounded out chicken breasts stuffed with melty blue cheese and topped with apples and onions - a square meal. I wanted to be sure to send him off this week with some of my good home cooking. Make this for the apple of your eye. Here's how...

Ingredients - Serves 4
4 Chicken Breasts
4oz. Blue Cheese Wedge
3 Medium Red Apples
1 Medium Vidalia Onion
2T Olive Oil
1T Fresh Thyme, leaves stripped
1C Apple Cider
Kosher Salt
Black Pepper

Directions
Begin by pounding out the chicken breasts to about 1/2 in. thickness. On a plastic cutting board, place one breast between 2 sheets of parchment paper and pound out with a meat mallet or rolling pin. Remove to a plate and repeat until all 4 breasts are done.

On a separate cutting board, slice the blue cheese into 1oz. portions, approx. 1/2 in. thick. Core the apples and slice into 1/4 in. thick pieces. Finally cut the onion into thin slices.

Next, roll the chicken. Lay a breast flat on the plastic cutting board, put 1oz. of blue cheese about 1 in. in from the side and roll tucking the edges in a bit, like a burrito. Secure the breast with toothpicks or kitchen twine. Repeat until all the breasts are rolled. Salt and pepper the outside of the chicken.

Preheat a high-sided skillet to med-high and add the olive oil. Once the oil is shiny add the chicken roulades and sear on each side for about 3 minutes. The breasts should be golden brown, but not cooked through. Remove to a plate.

Add the apples, onions, and thyme to the skillet and cook for about 5 minutes. The onions will begin to brown and the apples will soften. Add the cider. Salt & pepper to taste.

Reduce the heat to medium and return the chicken to the pan and cover. Cook for another 12-15 minutes, or until the chicken is cooked through. Remove the roulades to a cutting board and rest for a few minutes. Remove the toothpicks or twine then slice and serve topped with the apples and onions. I served ours with mashed potatoes...now that's a good home cooked meal. Enjoy!