I am slowly working my way into 2017. For some reason, my brain is having a hard time leaving vacation mode and returning to adulting mode. I’ll get there; it just slow going.
However, one place I needed to get back on track was cooking. I think because I felt blah most of the end of 2017 between sinus infections and traveling and just plain ennui with the year, I got away from cooking healthy meals. My scale is now reflecting that and that is not good. So, back to meal planning I go! I started with a recipe I saved forever ago from one of my favorite go-to healthy recipe sites, Hungry Girl.
I should also note Tallahassee is having its winter this week so this recipe was the perfect sort of winter treat. The cheese in the apple-onion mixture makes the filling actually stay put in the rolled chicken and cook up nice and juicy. I will admit mine did not roll as nicely as the picture on the website but my food never looks that good. As long as it tastes good, I am happy! I also doubled the recipe to make enough leftovers for dinner the next three nights. I paired it with a side of vegetables and found it a very filling meal and perfect for chillier weather!
1/3 cup finely chopped Fuji apple
1/3 cup finely chopped onion
1/2 tsp. chopped garlic
1 wedge The Laughing Cow Light Creamy Swiss cheese
Two 5-oz. raw boneless skinless chicken breast cutlets, pounded to 1/4-inch thickness
1/4 tsp. salt
1/8 tsp. black pepper
1/8 tsp. garlic powder
1/8 tsp. onion powder [Note: I thought I had this in my spice rack and found I did not…I like the taste of what I made so leaving this out does not take away from the dish]
- Preheat oven to 350 degrees. Spray an 8″ X 8″ baking pan with nonstick spray. [Note: As I doubled the recipe, I used a 7″ x 11″ baking pan]
- Bring a skillet sprayed with nonstick spray to medium heat. Add apple, onion, and garlic. Cook and stir until softened, about 4 minutes.
- Transfer apple mixture to a medium bowl. Add cheese wedge, breaking it into pieces, and stir until it has melted and coated the apple mixture.
- Season chicken with salt, pepper, garlic powder, and onion powder.
- Evenly divide onion-apple mixture between the centers of the chicken cutlets. Roll up each chicken cutlet over the mixture. If needed, secure with toothpicks. Place in the baking pan.
- Cover pan with foil, and bake for 20 minutes.
- Remove foil. Bake until chicken is cooked through, about 15 minutes. [Note: Mine took about 20-25 minutes to cook through but I am pretty sure I didn’t pound them flat enough and I doubled the recipe so that is probably why…]