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The recipes have been created by P&F Meats staff and they have been tasted and tested to be showcased on your table.

Apple and Cheddar Stuffed Chicken

Apple and Niagara Gold Cheddar Stuffed Chicken Supreme with Apple Cider & Reisling Reduction and Cheddar Whipped Sweet Potatoes.

  • 5pc. P&F Meats Chicken Supreme
  • 2 Granny Smith Apples, finely diced
  • ¾ c. Niagara Gold Cheddar
  • 1 ¼ c. Apple Cider
  • ¼ c. Reisling Wine
  • 2 Sweet Potatoes, peeled and cubed
  • 2 White Potatoes, peeled and cubed
  • ¼- ½ c. Milk
  • 1 tbsp Butter
  • ½ c. Medium Cheddar
  • Salt & Pepper

 

  1. Preheat oven to 350 degrees and grease baking sheet.
  2. Butterfly supremes to make a pocket and stuff with apples and cheese. Sprinkle with salt and pepper. Bake for 25-30 Minutes or until cooked thoroughly.
  3. In a medium saucepan simmer apple cider with the reisling wine until reduced by half.
  4. Boil potatoes until fork tender and drain. Break up pieces with a fork and add milk, butter and cheddar.
  5. Whip potatoes with a hand mixer until smooth and season to taste with salt and pepper.
  6. Place spoonful of reduction on plate, and top with one piece of chicken and potatoes on the side.