Apple Gouda Stuffed Chicken Breasts With Smoky Roasted Sweet Potatoes Ingredients For The Chicken: 2 large boneless, skinless c...

This is an all-in-one-meal that will ensure your kids eat their vegetables. The broccoli and orzo cook together, so it's impossible to eat the pasta without the broccoli. The chicken drumsticks are tossed in a kid-friendly spice mix and then baked in the oven. This will become your go-to, easy weeknight, kid-approved dinner.

My favorite homemade enchilada sauce recipe is easy to make with pantry ingredients, it only requires about 5 minutes of prep time, and it tastes so flavorful and delicious.

Tender, bite-sized pieces of chicken flavored with garlic and a generous shower of nutty Parmesan.

This sweet-and-spicy sheet pan chicken thigh recipe is the stuff healthy weeknight supper dreams are made of.

Easy Cranberry Chicken Salad on Apple Slices make a sweet, crunchy, protein-packed lunch!

A piece of gouda, half a roasted red pepper and some buttermilk led to this recipe. The buttermilk was used for one of my favourite marinades from the book "Mastering the Grill" by Andrew Schloss and David Joachim. Buttermilk tenderizes and keeps the chicken moist. I used the roasted red pepper and Gouda with some fresh herbs to stuff the chicken. Then I gave it a sweet and spicy rub, and my husband smoked it. This chicken had so much flavour, from the marinade, to the rub and not to forget the gooey, cheesy filling. Each mouthful was an adventure! I decided to make some Corn, Tomato and Avocado Salad to serve with the chicken...firstly because the creamy avocado, sweet corn and juicy tomatoes would be a good contrast to the spicy rub, but also because I had an abundance of ripe avocado and some sweet, juicy grape tomatoes in the fridge. Marinade 2 boneless, skinless chicken breasts for at least 2 hours, in: 6 tablespoons buttermilk 1 clove garlic, minced 1/2 tablespoon olive oil 1 teaspoon chopped fresh thyme 1 teaspoon kosher salt 1/2 teaspoon ground black pepper Pinch of chili flakes Make the rub by combining: 1/4 cup brown sugar 2 tablespoons paprika 1 tablespoon kosher salt 2 teaspoons mustard powder 1/2 teaspoon cayenne pepper 1 teaspoon garlic powder 1/2 teaspoon ground black pepper To make the stuffing, combine the following: 1/3 cup grated gouda 1/4 cup finely chopped roasted red pepper 1 tablespoon chopped fresh parsley 2 teaspoons chopped fresh chives 1/2 teaspoon ground black pepper 1/4 teaspoon salt To stuff the chicken, remove it from the marinade, and allow any excess to drip off. Cut a slit into the side of each chicken breast, as shown, creating a pocket for the stuffing. Divide the stuffing between the 2 chicken breasts, tucking it into the pockets. Close the pocket and use a couple of toothpicks to close it. Place the stuffed chicken breasts onto a plate and sprinkle them with the rub on both sides. Store the remaining rub in an airtight container for another time. To cook the chicken, we smoked it, using a blend of Tabasco wood chips and maple wood chips. Follow the instructions on your smoker. When the chicken reaches an internal temperature of at least 170F, it is ready to serve. If you do not have a smoker, the chicken can be grilled, or pan seared and then finished in a 350F oven. To smoke the chicken breasts on your barbecue, follow the instructions in the post Sticky Smoked Chicken Wings. I served the chicken with steamed green beans, and Corn, Tomato and Avocado Salad. The chicken can be marinated in your favourite marinade, or simply brushed with some mustard, maple syrup or olive oil to help the rub stick to the meat. The rub can be omitted. It adds sweetness and a bit of heat, but is not essential to the basic stuffed chicken. When making the rub, you can use smoked paprika for half of the paprika called for if you have some. This makes more than you need, but keeps well in an airtight container, and is nice to have on hand. Other cheeses such as pepper Jack, provolone, havarti, Swiss or bocconcini can be used if you do not have gouda. Play around with different tastes and textures, the options are endless. No roasted red pepper...try sundried tomatoes, chopped cooked spinach, caramelized onion, roasted garlic. As I mentioned above, this chicken can be pan seared and finished in the oven, grilled or smoked on the barbecue, as in the post Sticky Smoked Chicken Wings.

This recipe for Honey-Glazed Chicken Breasts with Apple-Potato Purée & Sautéed Apples is simpler than the long ingredient lists suggests.

Apple, Gouda & bacon stuffed chicken breast is made in one pan for an easy family dinner.  It’s cooked in a brandy cream sauce with hints of fall spices.

About 10 years ago I stumbled on a recipe for cheddar and apple stuffed chicken breasts. It sounded delicious, and very autumnal, so...

Disclosure- I received the mentioned product courtesy of the sponsor for the the purpose of this review. All opinions are genuine, based on my experience with the product, and have not been influenced by promotional items. Mariah's boyfriend sent me a text not too long ago telling me how much he missed my cooking. I had to write back and tell him that I missed my cooking too. This year has been one of the busiest on the books, so we've relied a lot on takeout and Costco oven-ready meals since the beginning of summer. Thankfully, this was the last week my shop is open until next spring and after this weekend we have a glorious 2 weeks off, so I can once again return to making home cooked meals for the family. I did find a little extra time this week to make my first pot of chili of the season, but I also was inspired to make some Apple Stuffed Chicken Breasts with Apple Gravy, one of Golden Blossom Honey's recipes, when one of my vendor friends brought me a mason jar of her famous apple pie moonshine. I don't share my moonshine with Jason, so I thought this meal would make up for it by carving out some time to make him this dish. I'll be honest and say that this is not a quick dinner to toss together by any means, but it is so worth the effort. I was thinking about Thanksgiving as I prepped this, and for those of you who do not like turkey, this would be a great alternative this year. My family, other than the husband, has never liked turkey and we've abstained from making it the last few years. Last year I believe we had hot wings as the main dish LOL! I personally loved the stuffing in this recipe, and would make that as a stand alone side dish for other dinners all throughout winter. Also, the apple gravy is really good to whip up for a lazy weekend biscuits and gravy breakfast. I love to find recipes that I can keep in tact or piece out and use parts of for other meals. This one is definitely one to keep on the books for versatility all season long. Ingredients Stuffing: 1 (32 ounce) container chicken broth 6 cups rustic sourdough bread, cut into 1/2-inch cubes 1 tablespoon fresh sage, chopped 1 tablespoon fresh thyme, chopped 1 tablespoon fresh rosemary, chopped 4 tablespoons butter, divided 1 Granny Smith apple, peeled, cored and coarsely chopped 3/4 cup celery, chopped 1/2 cup onion, chopped 3 tablespoons GOLDEN BLOSSOM HONEY, divided 1/3 cup apple juice 2 whole chicken breasts, halved, skinned and boned Apple Gravy: 2 tablespoons butter 2 tablespoons flour 1 1/2 cups reduced broth (see stuffing ingredients) 1/2 cup apple juice 1 teaspoon fresh sage, chopped 1 teaspoon fresh thyme, chopped 1 teaspoon fresh rosemary, chopped salt and pepper to taste CLICK HERE FOR FULL RECIPE You can find this recipe, as well as many more delicious recipes right on the Golden Blossom Honey recipe page! Be sure to follow Golden Blossom Honey on Facebook and Twitter to stay up to date on new products and promotions. If you like this recipe, be sure to come back every Friday, where I feature a new recipe from Golden Blossom Honey, and be sure to Pin It on Pinterest! What's your home cooked meal ratio to takeout or convenience type meals?

A mouthwatering apple stuffed chicken breast recipe that contains so much flavor and has a perfect sweet apple glaze! A fall staple!

I’ve partnered with ALDI to show you how you can save money on these yummy ingredients. I’ve been indulging in my favorite fall dishes and my recent obsession with Hasselback chicken has created another yummy

Rosemary Roast Chicken stuffed with apples paired alongside new potatoes is a delicious main course addition to any meal.

Maple roasted chicken begins with seared chicken thighs, apples, onions, and sweet potatoes tossed in maple syrup and olive oil, and it's all baked together until tender.

This recipe packed with flavor and it's a huge crowd pleaser. It's easy enough to prepare for a weeknight meal, and impressive enough for a weekend dinner party.

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Andy's dad was here for a quick trip a couple weeks back and we went to an Italian restaurant where Andy ordered a Prosciutto-wrapped, Gouda-stuffed chicken breast over linguine. It was DIVINE and we immediately said we'd have to try making this at home. Tonight was the night. And if I may say so myself, they turned out better than the restaurant!! Prosciutto-wrapped, Gouda-stuffed chicken breasts Ingredients: 4 chicken breasts 4 oz. Gouda cheese, shredded 1 pkg. of thinly sliced Prosciutto (about 6 slices) Salt and Peppper 1. Preheat oven to 350 degrees. 2. Wash chicken breasts and pat dry. Cut a slit in the thick side of the breast. This is where the cheese will go, so cut rather deep into the breast. Salt and pepper both sides. Do not over-salt this as the Prosciutto contains a fair amount of salt. 3. Stuff each chicken with a good amount of shredded cheese. Wrap each breast with a slice of Prosciutto. Use the extra slices to wrap up any part of the breast still showing. 4. Cook for 25-30 minutes or until 165 degrees. Can you say YUM??? Moist, tender chicken, oozy, goozy cheese and crisp, mild Prosciutto...YUM!! We served this with roasted acorn squash (recipe to follow).