Very few recipes are meant to be static. They are best as they evolve and every different chefs put their own special take on them. I am really happy that today’s guest blogger, Tammye from tammyehoney, has taken a recent recipe that I posted and made it her own. Check out Tammye’s version and check out her site tammyehoney…

My husband is a retired Warrant Officer from the Army.  We were married on 9/9/2009 without realizing the date… We live in a small rural community called Woodlawn, TN which is just outside of Clarksville, TN and Ft. Campbell, KY.  We have a quaint ranch home with a few acres of land that is just enough to keep our two dogs and two cats happy.  (Also our lawn care people who are locals).  We have a fixed income since he has the pension and I am disabled.  Cooking is something that I enjoy doing as much as my skinny hubby enjoys eating.

I did not post this recipe on my website as I wanted to post it first on the Ranting Chef.  Although I have really modified the recipe, it has the same basic idea and came out delicious.

I noticed that you had used cornstarch…tsk, tsk!  I on the other hand, being allergic to corn knew that this recipe was going to tremendously change lol…

I was proposing to use Chicken Thighs, three types of cheese which consisted of Sharp Cheddar, Feta Cheese and Cracker Barrel Mediterranean Herb Cheese.  All of these are corn free and worked beautifully in the recipe.  I baked my stuffing with Chicken Thighs on the top after browning them at 350 degrees Fahrenheit.

Since I had 5 thighs to work with, I left the skin on to bake…I added 2 red delicious Apples to the stuffing.  I also added Vegetable Broth to the stuffing to moisten since the chicken would not be wrapped around it.  I also added a hint of the white wine to the stuffing to offset the sweetness of two full apples.

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 The Original Recipe
  • 2 skinless, boneless chicken breasts
  • 1/2 cup chopped apple
  • 2 tablespoons shredded Cheddar cheese
  • 1 tablespoon Italian-style dried bread crumbs
  • 1 tablespoon butter
  • 1/4 cup dry white wine
  • 1/4 cup water
  • 1 tablespoon water
  • 1 1/2 teaspoons cornstarch
  • 1 tablespoon chopped fresh parsley, for garnish
Since I have my own bread maker, I make my bread and create my own bread crumbs and bread cubes for cooking.  I use Gluten Free Flour when baking.
Here is my recipe:
5 Chicken Thighs
2 Red Delicious Apples (Cored, Peeled and Chopped)
1/4 cup of Shredded Sharp Cheddar Cheese (Kraft Foods)
1/4 cup of Feta Cheese (Athenos)
1/4 Cup of Mediterranean Herb Cheese (Cracker Barrel)
4 cups of homemade bread cubes
2 tbsp butter
1/2 cup of dry white wine (Beechaven is a local winery)
1/2 cup vegetable (or Chicken) Stock
1 tbsp water
1 1/2 tsp potato starch (or rice starch)
My sauce:  1/2 cup dry white wine, 1/2 cup vegetable broth, 1 cup apple sauce (unsweetened) with a generous addition of cinnamon, nutmeg, salt, white pepper, vanilla and honey to taste.  I added the Potato Starch to thicken.
1. Combine apple, cheese, and bread crumbs. Set aside.
2. Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.
3. Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.
4. Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.
Hope you do not mind the modifications, the taste was great and even hubby liked it all…
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