Apple and Cheddar Chicken Breasts
3 T butter – $.25
2 cloves garlic, chopped – $.10
1/2 medium onion, chopped – $0.50
2 medium apples (any kind), cored and diced – $1.00
about 10 fresh sage leaves, chopped – $1.00
salt and freshly-ground black pepper – $.10
2 boneless, skinless chicken breasts – $3.00
1/2 cup shredded sharp cheddar cheese – $1.50
Grand Total – $7.45
Cost Per Serving – $1.86
Prep Day: Heat 1 tbsp butter in a large, frying pan (cast iron works well) over medium heat. Add garlic, onion and apple. Cook for 3-4 minutes, stirring occasionally, until onions begin to brown. Stir in sage and cook for 1 more minute. Remove from heat and transfer mixture to a plate. Spread out on the plate and place in the refrigerator to cool for 5 minutes.
While mixture cools, place a chicken breast between 2 pieces of wax paper and pound with a mallet or rolling pin to flatten chicken to about 1/2” thick. Repeat with the second chicken breast.
To assemble the chicken, spread half of the apple mixture and half of the cheddar on one half of a chicken breast. Roll up from the filled end, securing with toothpicks. Repeat with the second chicken breast and remaining apple mixture. Flash freeze on a parchment lined baking tray. Once frozen label freezer bag, bag, and freeze.
Serve Day: Thaw. Heat the remaining butter over medium heat in a frying pan and place stuffed chicken breasts, seam-side down, in the hot butter. Cook chicken breasts for 7-8 minutes on each side (be gentle when you flip them), until golden-brown. Transfer pan to the pre-heated oven and cook for 10-12 minutes, or until chicken is fully-cooked. Remove from oven and let rest for 5 minutes before slicing in half and serving.