I have spent the past three weeks perfecting this recipe that I’m sharing in this post. Now that apple season is in full swing, I wanted to try to make a new dinner recipe that I could incorporate apples.

So, this recipe has been triple tested, and triple tasted, all just to share with you.

This weekend marked the end of summer and Friday was the first day of fall… Saying that, I was swimming in my pool all weekend, and having coffee on my front porch at 7 am in shorts and a t-shirt.

Who knew that summer would show up at the end of September!? But, I guess it’s better late than never, and I certainly won’t complain.

Mr. FIL and I have spent the last two weekends installing our new pool. And we didn’t think we would be using it this year, but when mother nature decides to heat things up to a balmy 37 degrees with a 42 humidex, man was I thankful for our timing! The pool heated up fast, and I enjoyed my afternoons poolside. With a glass of Prosecco in hand of course 😉

I didn’t realize how labour intensive installing a pool would be. I mean, I knew it wouldn’t be easy, but there was prep work that needed to be done, that I didn’t even think about! Tree removal, digging holes, spreading sand and gravel, leveling, tamping. Doing all this, I discovered muscles in my body that I didn’t even know existed! And I’m pretty sure my massage therapist is loving the extra business lately…

Saying that, doing labour intensive work builds up quite the appetite. These stuffed chicken breasts filled the void this weekend when we were both famished from working so hard! And the best part was that they are super easy to whip up, and only bake for about 25 minutes.

I think my favourite part about these stuffed chicken breasts is the smoked gouda. I love cheese. And I chose the smoked gouda because it complements both the apples and the prosciutto perfectly. Such a great balance of flavours.

I started by carefully cutting the chicken breast in half, and laying it face down. I pounded them out on a flat surface between two pieces of plastic wrap. The plastic wrap is multi-purpose. It contains the mess from pounding, and makes the chicken super moist. The chicken gets pounded out to about 1/2 inch thickness.

Once the chicken gets pounded out, it actually creates a larger breast, which is good for stuffing. And thinning it out means less cook time.

I love cheese and apple together. Which is weird, because I really don’t like mixing sweet and salty. Ever. But this combo is so good. Bite of cheese, bite of apple. Repeat. I always have to cut extra cheese when I’m cooking, because I end up eating half of it before I even use it!

Anyway, I layered the cheese and the apple along the one side of each chicken breast.

Then I just gently folded the other side over the cheese and apple, and made sure everything was tightly tucked in.

If you really wanted to make sure it was tightly tucked in, toothpicks would work well, but I find once the prosciutto gets wrapped around the chicken, everything is all tightly wrapped, and the cheese doesn’t tend to ooze out too much.

I use three slices of prosciutto for each breast. The prosciutto is such a great addition to this chicken. It keeps in the apple and cheese, locks in all the moisture so the chicken is juicy and tender, and it adds crispiness and a salty component to the dish. Plus, who doesn’t love cured pork in some form or another? Whether it’s bacon, prosciutto, pancetta… it’s all amazing.

I bake these for the same time and temperature every time, and they always come out perfect. 400 degrees, 25 minutes, done. I’ve never used a thermometer, and I’ve never been worried that they aren’t undercooked. If I can smell them, or the prosciutto is crispy and some of the cheese is oozing out, that’s a good indication that they are done.

There’s so much going on with this chicken, and it’s so filling, that I don’t typically serve heavy sides with it. A few veggies or a salad on the side is perfect. I promise you will be stuffed after eating the stuffed chicken…hehe 😉

Let them rest for 5-10 minutes before serving. Hot cheese doesn’t feel good on the top of the mouth. Remember burning your mouth on takeout pizza as a kid? Same idea. Not fun.

Once it has rested, and you cut it open, this is the present you will find inside. Juicy, soft apples, melty gooey cheese, and some juicy chicken.

And voila! A super yummy chicken dish that only takes 30 minutes to prepare.

As always, happy eating… and Happy first week of fall…

Stay tuned… pumpkin deliciousness is coming 😉

Smoked Gouda and Apple Stuffed Chicken Breasts

These chicken breasts come out super tender and juicy, thanks to the proscuitto. Cut into them, and find baked apple and gouda - sweet and savoury together. Super easy, super delicious.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 people


  • 2 boneless-skinless chicken breasts
  • 1/2 medium apple sliced thin
  • 1/4 block smoked gouda cheese sliced into 1 cm pieces
  • 6 slices proscuitto


  1. Preheat over to 400 degrees.

  2. To start cut the chicken breasts in half (careful not to cut all the way through the breast), and lay them face down. Using a flat surface, cover the chicken with a piece of plastic wrap, and pound out each breast to 1/2 inch thickness. (The plastic wrap keeps the mess contained and keeps the breasts moist).

  3. Once the chicken is pounded out, on one side of the breast, place the apple slices, then the Gouda cheese slices on top. Fold the other side over, and make sure the apples and cheese are nicely tucked in.

  4. Wrap each slice of chicken breast with the prosciutto, ensuring the open side is completely covered to keep the apples and cheese inside. (You could also seal them with toothpicks, but I find they stay intact with the prosciutto).

  5. Carefully place the chicken breasts on a baking sheet, and bake for 25 minutes.

  6. Remove, let the chicken rest for 5 minutes before serving.

Recipe Notes

This dish is very easy to make, and has so much flavour. The chicken stays so tender, and since it is pounded out, it doesn't take as long to cook.

I have always cooked it at 400 degrees for 25 minutes, and it has always come out perfectly done.