Chicken Stuffed with Apples & Blue Cheese

Taking great salad combinations like blue cheese, apples, pecans and cranberries and stuffing them into a split chicken breast is a great way to utilize your favorite flavors in a new way. Drizzle the baked, stuffed chicken with a balsamic reduction and you’ve got a new twist on an old favorite.


NOTE: To make a Balsamic Vinegar Reduction place 2 cups of balsamic vinegar into a small saucepan, bring to a boil then reduce heat to simmer the vinegar for 15 to 20 minutes until vinegar is reduced by half and coats the back of a spoon.

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  • 1. Preheat oven 375 degrees.
  • 2. In a small bowl, mix together the cream cheese, blue cheese, apples, cranberries, pecans and fresh spinach, set aside.
  • 3. Place split chicken breasts on a cookie sheet split side up. Place a layer of plastic wrap on top of the chicken and pound out to 1/2 inch thickness then sprinkle with salt and pepper.
  • 4. Place a spoonful of the apple and cheese mixture across the surface of the chicken breasts and fold over top half of the chicken breasts to enclose the apple cheese mixture using a toothpick to secure if desired.
  • 5. Place stuffed chicken breasts in a shallow 9x13 glass baking dish and pour chicken broth into the bottom of the dish.
  • 6. Brush the top of each chicken breast with olive oil, sprinkle with salt and pepper, cover with foil and bake for 40 to 45 minutes until chicken is cooked through and filling is hot.
  • 7. Using a spoon, drizzle each stuffed chicken breast with the balsamic vinegar reduction right before serving.