Tasty (chicken) TaTa’s Part Deux: Apple and Blue Cheese Stuffed Chicken Breast

Chicken breast can be one of the most boring, flavorless, repetitive foods. I have a ton of friends who say they just get bored of having the same chicken every night. But who says it has to be the same every night? There is an endless amount of possibility when it comes to cooking chicken. We, as students with no jobs, happen to eat a lot of chicken breast… I’m sure there are plenty of you out there in a similar situation. White meat is cheap, its healthy, and, as you’ll see, it can be all kinds of exciting. I have a handful of other recipes up as well, so if you’re bored with the same old chicken, just search “chicken” at the bottom of my homepage and browse through my posts!

This dinner was very spur of the moment, and a bit risky. I had never made anything with this combination of sweet, sharp, salty, and tangy flavors before, but I assumed they would work well together… and thank goodness, the final product was awesome 😀

I shot a quick video of the process, so you can follow along as you read through the recipe!


Even if you don’t like blue cheese, I still think this is a recipe worth trying. The sharpness that you normally encounter with blue cheese is dampened by the sweetness of the honey and dried cranberries, as well as the tang of the granny smith apple. The resulting flavor of the blue cheese is earthy and creamy, which goes well with the  buttery crunch of the pecans. Just try it. You’ll like it. And its just a pretty dish so it’ll look cool when you serve it. And you’ll also discover that you actually do like blue cheese… in certain cases at least.

Apple and Blue Cheese Stuffed Chicken 


2 chicken breasts (thick, not cutlets)

1/2 small granny smith apple, chopped (I used an apple corer, as you’ll see in my video. Its super nifty and just awesome)

2 scallions, chopped (white and green parts)

1/3 cup blue cheese crumbles

1 tbsp honey

1-2 tbsp dried cranberries

2-3 tbsp chopped pecans

Salt, olive oil


Preheat your oven to 400 degrees.

In a bowl, mix together the chopped apples, blue cheese crumbles, chopped pecans, chopped scallions, dried cranberries, and the honey. **tip! If you’re using a measuring spoon, rub a bit of oil in it before measuring out the honey- the honey will slide right out!

Cut your chicken breast down the middle to about half of the thickness. Slice along the inside of each side of the opening to create the pocket for the stuffing. (check out my video clip above to watch how I did it!) Once the chicken is cut, season with salt on both sides. Stuff the pockets with the apple-cheese mixture and drizzle a little olive oil over the top.

Bake for about 20 minutes, then let cool for a few minutes before serving.



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