Don’t be fooled by the pretty picture here—this buttery autumn chicken dish is incredibly easy to make. As a bonus, you get to pound the chicken with all your might (and I get to write the phrase “pound the chicken”). Make sure you use a nice, sharp cheddar and serve this over sauteed spinach or kale.

• ingredients
• 3 tbsp butter, divided $1 for a stick
• 2 cloves garlic, chopped Pantry
• 1/2 medium onion, chopped $0.50 for a whole onion
• 2 medium apples (any kind), cored and diced $1
• about 10 fresh sage leaves, chopped $1 for a bunch
• salt and freshly-ground black pepper Pantry
• 2 boneless, skinless chicken breasts $4
• 1/2 cup shredded sharp cheddar cheese $3.50 for 8 oz.

Total Cost of Ingredients: $11

Directions

Preheat oven to 375 degrees F.

Heat 1 tbsp butter in a large, oven-proof frying pan (cast iron works well) over medium heat. Add garlic, onion and apple. Cook for 3-4 minutes, stirring occasionally, until onions begin to brown. Stir in sage and cook for 1 more minute. Remove from heat and transfer mixture to a plate. Spread out on the plate and place in the refrigerator to cool for 5 minutes.

While mixture cools, place a chicken breast between 2 pieces of wax paper and pound with a mallet or rolling pin to flatten chicken to about 1/2” thick. Repeat with the second chicken breast.

To assemble the chicken, spread half of the apple mixture and half of the cheddar on one half of a chicken breast. Roll up from the filled end, securing with toothpicks. Repeat with the second chicken breast and remaining apple mixture.

Heat the remaining butter over medium heat in the same frying pan you cooked the apple filling in and place stuffed chicken breasts, seam-side down, in the hot butter. Cook chicken breasts for 7-8 minutes on each side (be gentle when you flip them), until golden-brown. Transfer pan to the pre-heated oven and cook for 10-12 minutes, or until chicken is fully-cooked. Remove from oven and let rest for 5 minutes before slicing in half and serving.

Serves 4.