Kale, Apple, and Bacon Stuffed Chicken with Maple Mustard Pan Sauce is a healthy and satisfying, 1 skillet weeknight supper. Packed with flavor and good for you ingredients!
Greetings, everyone, I hope you had a nice weekend!
Friday afternoon Ben and I headed north to St. Peter, MN for a fabulous fall wedding weekend with our dear friends from Minneapolis! (By the way a “selfie stick” aka a retractable rod that holds your cell phone which is controlled by a blue tooth remote is a must-have for all future weddings and get togethers – smash hit of the weekend!)
We met this crew through a high school friend of ours who went to college in Minnesota with them. He introduced all of us when Ben and I moved to Minneapolis for a few years and the rest is history. Although we don’t get to see them as often as we’d like, we always leave baby showers, weddings, etc together with full and happy hearts. Love these amazing people!
Evan and Annie’s wedding was one of the most fun weddings we’ve ever been to. The ceremony and reception were held at the Chanhaska Creek Ranch & Winery which was a GORGEOUS setting for the event. Fun times included enjoying a 4-piece orchestra while playing a very intense round of lawn Jenga…
And totally destroying the Chicago dog cart they busted out at 9:30pm to help fuel us through the dancing part of the program. I mean…! Evan and Annie started dating when they lived in Chicago, thus the dogs plus bags of Garrett’s famous cheese and caramel corn. #orangestainedfingers
Another highlight? Taking a nap for the first time in over a year on Saturday afternoon! We left Lincoln with my parents for the weekend and while we missed him terribly and were anxious to get home, naps, man, they’re a wonderful thing.
Kale, Apple, and Bacon Stuffed Chicken with Maple Mustard Pan Sauce is also a wonderful thing. A delectable, look-over-your-shoulder-then-lick-your-plate-clean-when-no-one’s-looking type of wonderful thing!
Chicken breasts are stuffed with a mixture of fall-inspired ingredients and flavors including kale, apple, and bacon then seared and drizzled with a mouthwatering garlic and sage flavored maple mustard pan sauce. It’s just crazy enough to work. I’m telling you!
I’m excited to share the results of the Reader Survey with you in a few days, but one thing you probably won’t find shocking is that people want more chicken recipes. Ask and you shall receive! This recipe is simple, scrumptious and takes plain old chicken breasts to the next level. Plus 90% of it is cooked in 1 skillet. Fist pump!
I felt so good eating this dish what with it’s bright colors, fall flavors, and holy moly the pan sauce which takes just 5 minutes to make. Just WAIT ’til you taste it!
Start by crisping 2 slices bacon in a large skillet over medium heat. Remove the bacon to a paper towel lined plate to drain then reserve 1 Tablespoon bacon grease in the skillet (add EVOO if there’s not enough fat leftover.)
Next add 4 cups chopped lacinato kale, 1 peeled then chopped apple (any kind will do,) and 1 chopped shallot. Season with salt and pepper then saute until the apples are tender, about 5 minutes. Add the bacon back in then transfer the mixture to a bowl.
As I mentioned, the changing seasons really inspired this dish – kale and apples are out in all their glory right now!
Meanwhile, cut a horizontal pocket in 4 chicken breasts then season both sides with salt and pepper.
Stuff the kale and apple mixture into the pockets then saute the chicken breasts for 3 minutes on each side in 1 Tablespoon extra virgin olive oil over medium-high heat.
Transfer the chicken to a baking sheet then pop it into a 375 degree oven for 5 minutes or so to finish cooking.
While the chicken’s doing’ it’s thang in the oven, make that mouthwatering maple mustard pan sauce. In the same skillet over medium heat saute 2 minced garlic cloves and 2 Tablespoons chopped sage until the garlic is golden brown and fragrant, 1-2 minutes.
Next add 1 cup chicken broth and 2 Tablespoons each Dijon mustard and real maple syrup (none of that fake pancake syrup, ya’ hear!?) Turn the heat up to high then let the sauce boil until thickened and reduced. Taste then add salt and pepper if necessary.
Plate the chicken then drizzle with the maple mustard pan sauce and dig in!
Kale, Apple, and Bacon Stuffed Chicken with Maple Mustard Pan Sauce
4 chicken breasts
salt and pepper
2 slices bacon, chopped
4 cups chopped lacinato kale (about 1/2 bunch)
1 apple, peeled then chopped
1 large shallot, chopped
1 Tablespoon extra virgin olive oil
2 garlic cloves, minced
2 Tablespoons chopped sage
1 cup chicken stock
2 Tablespoons Dijon mustard
2 Tablespoons maple syrup
- Preheat oven to 375 degrees then get out a baking sheet and set aside. Using a sharp knife, cut a pocket horizontally into each chicken breast, season both sides with salt and pepper, and then set aside.
- Crisp bacon in a large skillet over medium heat then remove to a paper towel-lined plate to drain, leaving 1 Tablespoon bacon grease in skillet. Add kale, apple, and shallot then season with salt and pepper and saute until apples are tender, 5 minutes. Add bacon back in then stir to combine and transfer mixture to a bowl. Stuff into each chicken pocket then press to close (may have a bit of stuffing left over.)
- Heat extra virgin olive oil in the same skillet over medium-high heat. Place chicken into skillet then saute for 3 minutes on each side. Transfer chicken to baking sheet then bake for 5-7 minutes, or until cooked through.
- Turn heat back down to medium then add sage and garlic to skillet and saute until garlic is golden brown and fragrant, 1-2 minutes. Add chicken stock, mustard, and maple syrup then turn heat up to bring mixture to a boil. Cook until sauce has thickened and reduced, 5 minutes, then season with salt and pepper to taste. Plate chicken then drizzle with maple mustard pan sauce.
I am totally reliving this dish through these pictures and my stomach is growling. I can’t decide what I like best – the yummy filling or mouthwatering pan sauce. Put the two together and you’ve got a hit on your hands! Enjoy!