fbpx Skip to content

Maple Glazed Chicken with Cheddar Apple Stuffing

Chicken breasts are plumped up with a sage-scented apple and cheddar stuffing, roasted to perfection and then finished with a maple-Dijon glaze. The flavour profile smacks of comforting fall dinners - so why not add root vegetables, such as pieces of squash, parsnips and sweet potatoes to the oven - and when the chicken is done you can tuck into a complete roasted dinner.
Serves: 4
Prep Time: 20 min
Cook Time: 45 min


4 chicken breasts, skin-on and bone-in
1 small apple, peeled and cored
3 tsp dried leaf sage
1 green onion, finely chopped
1 cup packed grated old cheddar cheese
½ cup crumbled creamy goat’s cheese
1 tbsp each of Dijon, melted butter and maple syrup
1 tsp dried leaf thyme

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Make a pocket in chicken breasts for the stuffing. Working with one breast at a time, form a pocket in the thickest side by making a horizontal cut about 2 ½ inches (6 cm) long and 1 ½ inches (4 cm) deep. Preheat oven to 375°F (190°C).

  2. Finely chop apple and place ½ cup (125 mL) in a bowl. Sprinkle with sage and onion. Work between your hands to evenly mix. Sprinkle in cheese and stir to mix.

  3. Gather up about a ⅓ cup (100 mL) apple mixture and press together. Gently open the pocket in one chicken breast and stuff in cheese mixture, pushing as close to center of breast as possible. Add more if you can. Wet inside edges of opening and press down to seal. Set on a baking sheet with shallow sides. Repeat with remaining chicken and stuffing. Pressing the opening side of the chicken against the side of the baking sheet will help hold the stuffing in.

  4. Stir Dijon with melted butter, maple syrup, thyme and salt. Brush a little over chicken. Loosely cover chicken with a tent of foil. Roast at 375°F (190°C) for 30 minutes. Brush again with Dijon mixture. Continue roasting, uncovered, this time until chicken feels springy when tapped, from 15 to 25 more minutes. If chicken gets beautifully brown before it is cooked though, lay foil pieces loosely overtop the brown areas.

Nutrition Info

Per serving Amount
Protein39 g
Fat23 g
Saturated Fat11 g
Carbohydrate8 g
Fibre1 g
Sugar6 g
Cholesterol141 mg
Sodium608 mg
Per serving % Daily Value
Vitamin A14
Vitamin C2
Vitamin B641
Vitamin B1232