Any recipes for Baked Chicken with apples and cheddar cheese?

I just had this at Cracker Barrel, it was really tasty.Any recipes for Baked Chicken with apples and cheddar cheese?
Braised Chicken with Apple-Cream Sauce





4 skinless, boneless, chicken breasts


1 tablespoon vegetable oil


2 medium cooking apples, cored and sliced


1 medium leek, sliced (about 2/3 cup)


1/2 cup apple juice or apple cider


1/2 teaspoon instant chicken bouillon granules


1/4 teaspoon dried thyme


1/8 teaspoon white pepper


1/3 cup sour cream


2 teaspoons cornstarch





In a large heavy skillet, brown the chicken breast halves in hot oil over medium heat, turning once. Remove chicken from skillet. Add the apples and leek to the skillet and cook over low heat for 2 minutes. Return the chicken breasts to the skillet. Add apple juice or cider and chicken bouillon granules. Sprinkle with thyme and white pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes, or till chicken is tender and no pink remains. Remove chicken from skillet; keep warm. In a small mixing bowl, stir together sour cream and cornstarch. Stir in 2 to 3 tablespoons of pan juices to thin mixture; add remaining to pan juices in skillet. Cook and stir until thick and bubbly. Reduce heat. Cook 2 more minutes. Serve over chicken.








OR-





Cracker Barrel Chicken Casserole recipe


Cornbread:


1 cup yellow cornmeal


1/3 cup all-purpose flour


1 1/2 teaspoons baking powder


1 tablespoon sugar


1/2 teaspoon salt


1/2 teaspoon baking soda


2 tablespoons vegetable oil


3/4 cup buttermilk


1 egg


1/2 cup melted butter





Mix all except melted butter together in mixing bowl until smooth. Pour into greased 8-inch square baking pan and bake at 375 degrees F for 20 - 25 minutes until done. Remove from oven and let cool completely.





When cool, crumble cornbread and place 3 cups of cornbread crumbs in mixing bowl. Add 1/2 cup melted butter to crumbs and mix well, set aside





Chicken Filling:


2 tablespoons butter


1/4 cup chopped yellow onion


1/2 cup celery, sliced thin


1 3/4 cups chicken broth


1 can cream of chicken soup


1 teaspoon salt


1/4 teaspoon freshly ground black pepper


2 1/2 cups cooked chicken breasts, cut into bite-size pieces





In saucepan on medium low heat, place butter and saut茅 onion and celery until transparent, stirring occasionally. Add chicken broth, cream of chicken soup, salt and pepper. Stir until well blended and soup is dissolved completely. Add chicken; stir and blend until mixture reaches a low simmer. Cook for 5 minutes, then remove from heat. Place chicken mixture in buttered 2 1/2-quart casserole dish or individual casserole dishes (about four ). Spoon cornbread crumb topping on top of chicken mixture; do not stir into chicken filling. Place baking dish in preheated oven at 350 degrees F for 35 - 40 minutes. The crumbs will turn a golden yellow.





A side order of country green beans or salad makes for a hearty meal.Any recipes for Baked Chicken with apples and cheddar cheese?
Your very welcome. Report Abuse

I too had a great Chicken, Apple and Cheddar Cheese meal at Cracker Barrel and have created a recipe which I feel is very much like the one I enjoyed. I would share with anyone who wants it. Report Abuse

Apple Stuffed Chicken Breast





INGREDIENTS





* 2 skinless, boneless chicken breasts


* 1/2 cup chopped apple


* 2 tablespoons shredded Cheddar cheese


* 1 tablespoon Italian-style dried bread crumbs


* 1 tablespoon butter


* 1/4 cup dry white wine


* 1/4 cup water


* 1 tablespoon water


* 1 1/2 teaspoons cornstarch


* 1 tablespoon chopped fresh parsley, for garnish





DIRECTIONS





1. Combine apple, cheese, and bread crumbs. Set aside.





2. Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.





3. Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.





4. Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.