Apple and Gouda Stuffed Chicken + A trip to the orchard

There is nothing quite like biting into an apple straight off of the tree.


For Canadian Thanksgiving, I went with my husband and his parents to Birch Farms for some apple picking. We came back with quite the haul, which is great for this ‘apple-a-day’ girl. The apples last for ages in the fridge (considering they’re coming right from the tree) – just be aware to separate your apples from your other produce…it can cause it to spoil faster!



The last time Andrew and I went apple picking was for our engagement shoot with Gail ( – it was nice to be the one behind the camera…but definitely brought back some lovely memories! 🙂

Apple Gouda Chicken: The Recipe

Many people think of sweet cooking when it comes to apples – pies, crumbles, cakes, apple sauce…the list goes on. Apples truly do have many savoury applications, and this easy recipe is one we’ve made countless times – a family favourite for sure! The salty cheese and the tangy cider vinegar make the filling in this chicken so delicious.



Recipe makes 2 servings
2 chicken breasts, pounded to ¼ to ½ inch thick
salt and pepper
½ bread crumbs
1 tablespoon olive oil
1 clove garlic, minced
½ apple, thinly sliced (or chopped)
2 tablespoons cider vinegar
1 tablespoon maple syrup or honey
2 slices smoked gouda (or Swiss!) cheese


  1. Preheat the oven to 400F. Prepare baking sheet with foil, and wire rack (helps keep the bottom crispier, but not mandatory!)
  2. Prepare chicken and season with salt and pepper. Spread breadcrumbs on a plate and season with salt and pepper. Lay chicken breasts on top of breadcrumbs. Set aside.
  3. In a frying pan, heat oil over medium. Add garlic and cook until fragrant. Add apples, vinegar and syrup. Cook over medium for about 8-10 minutes until most of until liquid has evaporated.
  4. Lay cheese on top of chicken and divide apple mixture among the breasts. Roll the breasts and secure with toothpicks (make sure you count how many you put in!), ensuring an even coating of breadcrumbs.
  5. Bake for about 20 minutes (depending on size of your chicken breast). If you like (or have extra cheese), put some on top of the chicken for the last 7 minutes, or so, of baking.


Source: Adapted from: Longo’s Experience Magazine (2011, page 39)


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