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Chorizo Apple Cornbread Stuffed Chicken Breast

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This chorizo apple cornbread stuffed chicken breast is the perfect fall meal. Tons of flavor all stuffed into a moist chicken breast. You’ll love this dish!

This is a sponsored post written by me on behalf of Casillero del Diablo Wines. All opinions are 100% mine.

There are two types of people in this world. The type that go crazy over Halloween and the type that sorta just stand there thinking “OMG why are there so many adults fascinated with dressing up?” You can find myself firmly planted in the latter half. Listen I totally get the excitement of Halloween when you are a kid. You get to dress up as your favorite super hero AND you get free candy. I mean lets face it. Who doesn’t want a lifetime supply of peanut butter cups and Snickers?

Now, just because I’m not into dressing up it doesn’t mean I’m not totally into Halloween. I love the idea of going to a nice dinner party or maybe even a party that involves some light dressing up with the promise of candy. However, if I have to dress up I’m going as the same thing I have ever gone to any Halloween party – a hippy #unoriginal. I have the peasant skirt and leather sandals on hand so why not. Am I right? If I’m required to bring my husband he’ll be attending as Bluto Blutarsky because he as a college sweater in the back of his closet just for occasions like this.

Although my friend did once go to an adult Halloween party where a couple came as Bob Ross and a happy tree. I felt like that was pretty on point #relationshipgoals.

So this year I have finally decided to fully give into all things Halloween and throw myself a little dinner party with a few close friends. While I won’t require dressing up (unless you choose to come as Bob Ross and a happy tree…I’m all for that!) I do require that you bring your eating pants. Basically wear leggings.

I plan on making this stuffed chicken breast because it’s the perfect fall night type of dish. It’s packed full of spicy chorizo, cornbread stuffing, apples, kale and goat cheese. Plus it pairs perfectly with Casillero del Diablo Cabernet Sauvignon. Apparently Casillero del Diablo Wines are protected by the Devil so this basically confirms it’s the perfect Halloween dinner party libation. Plus the price point of this wine is on fleek ($8.99 a bottle!) so it’s perfect for sipping along side dinner or relaxing by the fire after the kids get home from trick or treating. I imagine if I had kids I would pour myself a glass of wine and then pick through all their candy taking all the good stuff and leaving them the weird nameless candy. You know the ones – they’re wrapped in orange or black wax paper and taste somewhat reminiscent of peanut butter. Ugh, so gross.

Oh and wine isn’t just for drinking at the party. You could easily package up adorable gift bags with wine and fancy chocolates. Or if you’re like me you can skip the fancy chocolates and go with Twix bars and peanut butter cups. I don’t need too much fancy in my life. 

Oh and one more thing about this meal. It’s perfect for planning ahead. You can simply make the stuffing the day before and then stuff the chicken the day of the party and throw in the oven right before dinner. It’s so easy and so crazy delicious!

{Looking for more chicken recipes? Try my maple ginger chicken thighs, meyer lemon mayonnaise roasted chicken or my creamy chicken bacon and mushrooms.} 

Chorizo Apple Cornbread Stuffed Chicken Breast

This chorizo apple cornbread stuffed chicken breast is the perfect fall meal. Tons of flavor all stuffed into a moist chicken breast. You'll love this dish!

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 65 minutes


  • 4 large boneless skinless chicken breast
  • Kosher salt and pepper, to taste
  • 2 tablespoons olive oil
  • 3 fresh raw chorizo sausages, removed from casing
  • 1 cup small diced apple
  • 1 cup packed chopped kale
  • 1 cup dried cornbread stuffing
  • 1/2 cup chicken stock
  • 1/2 cup crumbled goat cheese
  • Fresh thyme leaves


Season each chicken breast with plenty of kosher salt and black pepper and set aside.

In a large skillet set over medium high heat add olive oil. Add the chicken and lightly brown on each side. Remove the chicken from the skillet and let cool.

Lower the heat and in the same skillet add chorizo and break it up so there are small pieces of sausage. Let brown for about 5 minutes and add in apples. Cook together until the sausage is browned. Add in kale and cook just till it's wilted, about 5 minutes.

Add in dried cornbread stuffing and chicken stock. Stir together and remove from the heat. Let the mixture sit as you prepare the chicken. This should give the mixture plenty of time to moisten. If you notice the stuffing mixture is still really dry simply add in a little more chicken stock.

Preheat oven to 400 degrees.

Cut chicken in the half lengthwise making sure to not cut all the way through. You're creating a little pocket for the stuffing to be stuffed into the chicken breast. Try to make the cut as even as possible to each side of the chicken is the same thickness.

Stuff 1 tablespoon crumbled goat cheese into the chicken breast and fill each breast with equal amounts stuffing. It's ok to really get the chicken stuffed full. You can use toothpicks to secure the top so that the chicken stays tight and the stuffing doesn't fall out. Don't worry it won't close completely. {If you have leftover stuffing it's great as a leftover side dish!}

Add the chicken to a 9x13 casserole dish (stuffing side up) and roast for about 25-35 minutes or until the chicken is fully cooked. The exact time will depend on the size and thickness of your chicken breasts.

Once full cooked pull the chicken out of the oven and serve with 1 tablespoon crumbled goat cheese on top and a few sprinkles of fresh thyme leaves.

Want to learn more about Casillero del Diablo wines? Watch this fun The Legend of Don Melchor de Concha y Toro video on Youtube! Also make sure to enter their fun Legendary Costume Contest. But make sure to hurry the contest end October 31st!