Cyser Chicken breast stuffed with red ripe apples

After bottling up a few cases of Cyser for a local mead competition we had less then a bottle of remaining. Sure we drank a little, but how to use the last remaining few cups. Here is another recipe that was a favorite of my mothers during the autumn months.

  • 2 boneless chicken breasts, skinless preferred.
  • 1/2 cup chopped ripe red apples
  • 2 tablespoons of sliced Colby cheese.
  • 1 tablespoon of bread crumbs or crushed Panko
  • 1 tablespoon of Italian seasoning.
  • 1 tablespoon unsalted butter
  • 1/4 cup Cyser style mead, dry
  • 1/2 cup water
  • 1 1/2 tablespoons arrow root.

  1. Combine apple, cheese, and bread crumbs (panko) and spices
  2. Flatten chicken breasts between sheets parchment paper to 1/4 inch thickness.
  3. Divide apple mixture in between chicken breasts, and fold over or roll each breast.
  4. Use tooth picks to secure chicken so mixture remains inside
  5. Melt the butter in a 7 inch cast iron skillet over medium heat.
  6. Brown stuffed chicken breasts. Add the water and dry Cyser cover. 
  7. Simmer for 18 to 25 minutes, until chicken is no longer pink or 165 F.
  8. Move chicken to a serving platter.  1 tablespoon water and arrow root; stir into pan juices. Stir until thickened. Pour over the chicken, and garnish.
  9. Salt and pepper to taste – Finally ready to serve.

 

Tory C

I was Introduced to mead back in my Renny days. It was an instant fascination, or maybe even a love affair with this mythic beverage. So I had to try to make this beverage myself. My first gallon batch was kind of disappointing but I had the bug and with a few mead making mentors I continue on. That was 8 years ago now and still brewing strong. Having a love for mead, honey and writing I decided to combine the three into this web site. Hope you enjoy and feel free to contribute original pieces as this is what will MEADmag.com a unique website for all mead lovers.

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