Wednesday Recipe: Apple Gouda Stuffed Chicken


For Chicken

  • 2 10-ounce chicken breasts, boneless and skinless
  • 1.5 ounces gouda cheese, thinly sliced
  • 1/2 large apple, thinly sliced
  • 1 teaspoon olive oil
  • 1 teaspoon fresh thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper

For Sweet Potatoes

  • 2 large sweet potatoes, peeled and diced
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon fresh thyme
  • 1/2 teaspoon sea salt


  • Preheat the oven to 425°F.
  • Spray a large baking dish or sheet pan with nonstick cooking spray. Butterfly cut each chicken breast.
  • On one side of the chicken, lay 7-8 thin apple slices followed by 4-5 slices of cheese. Sprinkle with 1/2 teaspoon fresh thyme. Fold over and drizzle with 1/2 teaspoon olive oil. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Place the chicken breast on sheet pan and top with another sprig of fresh thyme if desired.
  • In a bowl, mix diced sweet potatoes with olive oil, smoked paprika, 1 teaspoon thyme leaves and sea salt until evenly coated. Arrange sweet potatoes in a single layer around chicken breasts.
  • Bake for 20 minutes, remove from oven, and stir sweet potatoes.
  • Continue to bake until the juices run clear from chicken and internal temperature of chicken registers at 165°F, about 10 additional minutes. Sweet potatoes should be fork tender.