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–+ servings

Chicken Manzana with Wilted Spinach Salad

Sweet apples, salty ham, and nutty Manchego sneak into juicy chicken breasts like a delicious surprise you absolutely meant to plan. Finished with a cozy apple pan sauce and garlicky wilted spinach, this dish walks the fine line between comfort food and “look what I can cook.”
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Prep Time 20 minutes
Cook Time 25 minutes
Course Main Course
Servings 4

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 2 tablespoons butter
  • ½ cup panko bread crumbs
  • 1 tablespoon melted butter
  • ½ cup diced Manchego cheese
  • ½ cup diced apple
  • ½ cup diced ham
  • 1 cup apple juice
  • ½ cup unsweetened applesauce
  • 1 teaspoon ground cumin
  • 2 tablespoons olive oil
  • 1 cup cherry tomatoes halved
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 5 ounces baby spinach
  • ¼ cup shaved Parmesan cheese

Instructions

  • Prepare Chicken: Butterfly each chicken breast by slicing horizontally to create a pocket without cutting completely through. Pat dry to help browning.
  • Sear Chicken: Heat a large skillet over medium heat and melt 2 tablespoons butter. Add chicken breasts and cook for about 4–5 minutes per side until golden brown. The chicken will finish cooking in the oven.
  • Transfer Chicken: Move the browned chicken to a foil-lined baking sheet and set aside.
  • Make Filling: In a mixing bowl, combine panko bread crumbs and 1 tablespoon melted butter. Add diced Manchego cheese, diced apple, and diced ham. Stir until evenly mixed.
  • Stuff Chicken: Open each chicken pocket and spoon several tablespoons of filling inside each breast. Divide remaining filling evenly over the tops of the chicken.
  • Bake Chicken: Bake in a preheated 375°F oven for 12–15 minutes, or until the chicken reaches 165°F internally and the topping becomes lightly toasted.
  • Start Apple Sauce: Return the same skillet to medium heat. Pour in the apple juice and scrape up browned bits from the pan for flavor.
  • Finish Sauce: Stir in the applesauce and ground cumin. Simmer for 5–7 minutes until slightly thickened. Reduce heat to low and keep warm.
  • Cook Tomatoes: Heat olive oil in a clean skillet over medium heat. Add cherry tomatoes and cook for about 2 minutes until just softened.
  • Wilt Spinach: Add baby spinach to the tomatoes and toss with tongs for 1–2 minutes until just wilted.
  • Season Salad: Sprinkle kosher salt and black pepper over the spinach mixture and toss gently to combine.
  • Add Parmesan: Remove skillet from heat and sprinkle shaved Parmesan cheese over the warm spinach so it melts slightly.
  • Plate Dish: Spoon the apple sauce onto a serving platter or individual plates.
  • Serve Chicken: Place baked Chicken Manzana over the apple sauce.
  • Serve Salad: Arrange the wilted spinach salad alongside the chicken and serve immediately.