Apple Stuffed Chicken Breasts With Noodles And Fenn

Name: Apple Stuffed Chicken Breasts With Noodles And Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp raisins; 1 None apple, cored and finely diced; 2 tbsp lemon juice, divided; 4 None chicken breast fillets (about 1/3 lb each), pocket cut into the center of each; 2 tbsp olive oil; 2/3 cup red wine; 1 cup chicken stock; 1/2 cup apple juice; 3 tsp cornstarch, mixed with a little water to a smooth paste; 1 lb fresh egg noodles; 3 tbsp butter, divided; None None Pinch of freshly grated nutmeg; 6 sprigs fresh flat-leaf parsley, finely chopped; 1 None large fennel bulb (about 3/4 lb), thinly sliced, green top reserved for garnish

Servings: persons

2 tbsp raisins
1 None apple, cored and finely diced
2 tbsp lemon juice, divided
4 None chicken breast fillets (about 1/3 lb each), pocket cut into the center of each
2 tbsp olive oil
2/3 cup red wine
1 cup chicken stock
1/2 cup apple juice
3 tsp cornstarch, mixed with a little water to a smooth paste
1 lb fresh egg noodles
3 tbsp butter, divided
None None Pinch of freshly grated nutmeg
6 sprigs fresh flat-leaf parsley, finely chopped
1 None large fennel bulb (about 3/4 lb), thinly sliced, green top reserved for garnish

1
Preheat the oven to 350u00b0F. In a bowl, mix the raisins, apple and 1 tbsp lemon juice. Season the chicken with salt and black pepper and spoon the raisin mixture into the pocket. Close with toothpicks.
2
Heat the oil in a non-stick frying pan and saute the chicken for 5 mins, turning, until browned. Transfer to a roasting pan and roast for 8-10 mins. Add the wine, stock and apple juice to the juices in the frying pan. Bring to a boil and simmer gently for 5 mins. Stir in the cornstarch and season with salt and black pepper, cook until thickened.
3
Meanwhile, cook the noodles in boiling salted water according to the package instructions. Drain. Heat 1 tbsp butter in a frying pan and cook the noodles for 5 mins. Season with salt, black pepper and nutmeg and stir in the parsley.
4
Heat 2 tbsp butter in a non-stick frying pan and saute the fennel for 3-4 mins, turning. Stir in 1 tbsp lemon juice and season with salt and black pepper.
5
Arrange the chicken, noodles and fennel on serving plates. Drizzle with sauce and garnish with fennel greens.

874

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tbsp raisins, 1 None apple, cored and finely diced, 2 tbsp lemon juice, divided, 4 None chicken breast fillets (about 1/3 lb each), pocket cut into the center of each, and more.

Yes, Apple Stuffed Chicken Breasts With Noodles And Fennel falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Apple Stuffed Chicken Breasts With Noodles And Fennel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions