Chef Jennifer Russo from the Market Restaurant & Bar shares a recipe for stuffed chicken breast for a great dinner dish.


• 4 boneless, skinless chicken breasts, preferably organic or locally naturally raised

• 3 tablespoons high heat oil

• 1 heaping tablespoon diced shallot

• 2 apples, peeled, cored and small diced

• 1 teaspoon chopped fresh sage

• Salt and fresh ground pepper

• 1 – 1 1/2 cup apple cider

• 1 tablespoon brandy (optional)

• 4 ounces Brie cheese, sliced

• Butter


Preheat the oven to 400 degrees.

For the apples: Heat one tablespoon of oil in a skillet over medium heat.

Add the shallots and let them cook for about 30 seconds, until fragrant.

Then add the diced apples. Cook the apples until somewhat golden and tender about 5-7 minutes.

Mix in the chopped fresh sage and sauté a minute longer. Season with a little salt and pepper. Remove from heat and let cool slightly.

For the chicken: At the largest end of each chicken breast, make a deep horizontal cut (pocket).

Stuff each chicken breast with a slice of brie and then the apple mixture.

Season the outside of the chicken breasts with salt and Pepper.

In an ovenproof skillet, heat 2 tablespoons of oil on medium high.

When the oil is hot brown the chicken breasts on both sides, being careful when turning so the filling doesn’t fall out.

If needed use toothpicks to secure pocket

Once the chicken is browned, add the apple cider and place in a preheated oven and let them cook until done, about 15 minutes or until the internal temperature reaches 160-165F.

When the chicken is done, remove from the oven.

Place the chicken on a platter and keep warm.

Heat the remaining pan juices and sauce from the cooked chicken and apple cider and bring it to a lively simmer.

Add a bit more apple cider if needed (I like extra sauce). Add a splash of brandy or a tablespoon of apple cider vinegar to pull all those delicious flavors together.

Taste for seasoning, adding additional salt and pepper if needed.

Pour the sauce over the chicken.

Garnish with fresh chopped Italian parsley and serve immediately.

Sweet Potato Soup with Marshmellows


• 2 ounces (1/2 stick) unsalted butter

• 1 large clove garlic, minced

• 1 medium-size onion, diced

• 1 medium-size carrot, peeled and diced

• 1 rib celery, peeled and diced

• 1 sprig fresh thyme, leaves only

• 1 1/4 pounds sweet potatoes, peeled and diced

• 1 1/4 pounds tart apples, peeled and diced

• 1 cup of white wine

• 1 cinnamon stick

• Salt and ground black pepper

• 1/2 teaspoon ground nutmeg

• 1 cup heavy cream

• 40 mini-marshmallows


Melt the butter in a 4-quart saucepan.

Add the garlic, onion, carrot and celery and cook on low until tender and translucent.

Add the thyme and the sweet potatoes, increase the heat a little and cook, stirring from time to time, until the sweet potatoes are tender and start to caramelize, about 12 minutes.

Add the apples and cook another 5 minutes or so, until they are tender.

Pour in the white wine and deglaze the pan.

Add 5 cups veggie stock and the cinnamon stick and simmer for 30 minutes.

Season with salt and pepper.

Allow soup to cool slightly, then purée it in a blender. You may have to do this in two batches.

Return the soup to the pot, stir in the nutmeg and cream and simmer for 15 minutes. Check seasonings.

Thread the marshmallows on several bamboo skewers, leaving a little space between them.

Ignite them over a flame, just a few seconds, so they’re lightly toasted.

Blow out the flame and gently remove the marshmallows to a cutting board.

Pour the soup into bowls, top each with a few toasted marshmallows and serve.

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