Wooldridge Creek Winery

Featured Recipe

Apple & Sage Stuffed Chicken

Perfect with the Wooldridge Creek Chardonnay.

Serves 4 · Time: About 45 minutes

Ingredients

• 4 boneless, skinless chicken breasts
• 1 crisp apple, finely diced
• ½ cup shredded Gruyère or sharp white cheddar
• 1 tbsp fresh sage, chopped
• 1 garlic clove, minced
• 1 tbsp olive oil
• Salt and black pepper
• For the sauce
• ⅓ cup Chardonnay
• ¾ cup heavy cream
• 1 tsp Dijon mustard
• 1 tbsp butter
• Salt and pepper

Directions

1. Heat the oven to 375°F.
2. Mix the apple, cheese, sage, and garlic.
3. Cut a pocket into the side of each chicken breast. Fill with the apple mixture and secure with toothpicks.
4. Season the chicken with salt and pepper. Heat the olive oil in an oven-safe skillet and brown the chicken for 3–4 minutes per side.
5. Transfer the skillet to the oven and bake for 15–20 minutes, until the chicken reaches 165°F internally.
6. Remove the chicken. Place the skillet over medium heat and carefully finish the sauce (final step continues past the slide edge in the source PDF).