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1
Preheat oven to 350 degrees
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2
Heat up oil and butter in a pan on medium heat.
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3
Finely chop the garlic, onion, and apple and add to the pan.
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4
Add a pinch of salt and pepper and sautee ingredients until they cook down enough for the moisture to come out.
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5
Finely chop the fresh sage and parsley and add.
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6
Chop up the slice of bread into small cubes and add to the mixture along with the breadcrumbs.
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7
Add the chicken broth to bind the ingredients.
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8
Then add the freshly grated cheese.
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9
Lastly, add the wine and allow for this to simmer for at least a minute.
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10
The end result will be a wet mixture - you should be able to bind it with your hand.
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11
Put this mixture into a bowl and set aside.
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12
Slice the chicken breast in half like a hot dog bun, making sure not to cut all the way through to other side.
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13
Season both sides of the chicken with salt, pepper, onion and garlic powder.
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14
Once the mixture is cool enough to handle, stuff it into the chicken breast and seal it with the toothpicks.
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15
Dust the chicken with a little flour and breadcrumbs and sear both sides until browned.
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16
Remove from heat and place the chicken onto an oiled baking sheet and bake it for about 10 minutes on each side or until browned.
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17
Keep the heat on the pan and add a splash of white wine and chicken broth to deglaze. This will create the gravy to go on top of the chicken.
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18
After the chicken has cooked for ten minutes, remove from the sheet and place it on a large piece of tinfoil on top of the baking sheet and seal the foil to contain more heat.
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19
Bake for another fifteen minutes or until the stuffing is steaming hot.
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20
Remove from heat and serve on a plate along with any vegetable or side-dish. Pour the gravy over the chicken and enjoy.
