Tonawanda, NY- 2 On Your Side's chef-turned-reporter Joshua Robinson tackles Apple and Gouda Stuffed Chicken for #TrickMyDish, with help from Jenn Germano of Tonawanda. Check out Jenn’s recipe, along with Joshua’s “tricks” so you can try the recipe yourself:

Apple & Smoked Gouda Stuffed Chicken:
-2 large boneless, skinless chicken breasts
-1.5 oz gouda cheese, thinly sliced
-1/2 honeycrisp apple
-1 teaspoon olive oil
-1 teaspoon fresh thyme
-1/2 teaspoon salt
-1/2 teaspoon fresh ground pepper

-2 large sweet potatoes, peeled and diced
-1 table spoon olive oil
-1/2 teaspoon smoked paprika
-1 teaspoon fresh thyme
-1/2 teaspoon salt

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“Tricked” Recipe:
-2 large boneless, skinless chicken breasts
-1.5 oz gouda cheese, thinly sliced
-1/2 granny smiith apple, very thinly sliced
-1 teaspoon olive oil
-1 teaspoon fresh thyme
-1/2 teaspoon salt
-1/2 teaspoon fresh ground pepper

-1 large sweet potato, mashed
-1/2 teaspoon smoked paprika
-1 teaspoon fresh thyme
-1/2 teaspoon salt

-1 cup cane sugar
-water as needed
-1 cup of cream/half & half (warm)
-2 pinches of cumin


1. Preheat oven to 425 degrees Fahrenheit.
2. Bring pot of water to a boil for mashed sweet potatoes; heavily season water with salt for added flavor. Once the peel begins to separate from the potato, strain and season with paprika, thyme, and salt.
3. Cover medium sheet pan with aluminum foil. Split each chicken breast in half as evenly as possible; if you have a mallet, cover chicken with plastic wrap and pound chicken until it is flat and even. (Make sure not to pound so hard that it rips any holes in the flesh.) Using approximately half of the breast, spread mashed potatoes on top of chicken, leaving approximately half an inch of distance from the edge. Layer apples and cheese. Roll chicken into a log, making sure to keep inner ingredients contained as much as possible. This is called a “roulade” technique.
4. Use butchers twine to wrap around the rolled chicken to keep it sealed. Using a pan lightly coated with oil, sear the edge of each chicken breast over medium-high heat, to further seal the chicken together.
5. Bake for 20 minutes; check for firmness, any liquid from chicken should be clear. Add another 5-10 minutes if necessary. Internal temperature should be at 165 degrees.
6. Begin warming cream in its own pot, bring to a boil.
7. Pour sugar into a separate sauce pot that has its own lid, adding just enough water to resemble wet sand. Set pot over medium-high heat, and watch closely. Sugar should begin to brown between 5-10 minutes; wait until syrup reaches a dark caramel color, lower heat to medium-low. Hold the lid of your sauce pot with one hand, lifting the pot of warm cream with the other; being very careful, pour half of your cream into the caramelized sugar, and be prepared to cover with lid immediately. Caramel sauce will be extremely unstable and volatile at first, so cover the pot as safely as possible to prevent burning. Once bubbling has simmered, whisk the sauce until sugar has fully dissolved, and add remaining cream. Once the sauce is together, take it off of heat and continue whisking until smooth. Add cumin, with additional seasoning to taste.
8. Slice cooked chicken into downward, diagonal cuts; drizzle warm sauce over chicken with a spoon. Serve hot.