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Apple and Gouda Hasselback Chicken with Balsamic Glaze

Creamy gouda and tart apples make this a perfect fall recipe. Drizzling some homemade balsamic reduction will add a subtle note of sweetness to complete the dish!

Servings 4
Prep Time: 10
Cook Time: 50
Servings: 4
Prep Time: 10 mins
Cook Time: 50 mins


  • 8 oz balsamic vinegar 4 oz honey
  • 4 Just Bare Skinless Chicken Breasts Fillets
  • 1 Medium tart apple, cored and sliced thin (honey crisp/granny smith/empire)
  • 4 oz aged gouda, sliced into strips
  • 1 bunch of thyme, picked off the stem, finely minced
  • ½ tsp kosher salt
  • Fresh cracked pepper
  • 4 tsp olive oil

Nutrition Facts

Servings 4

Amount Per Serving
Calories 410
% Daily Value*
Total Fat 18g 23%
Saturated Fat 8g 40%
Sodium 550mg 24%
Total Carbohydrate 14g 5%
Protein 46g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


  1. Preheat the oven to 375°F.
  2. Combine and mix 8oz of balsamic vinegar with 4oz of honey in a medium saucepan.
  3. Heat saucepan over medium-low heat or a light simmer, until mixture reduces by half – about 25-30 minutes. The mixture should coat the back of the spoon. Cool before serving.
  4. While balsamic is reducing, prepare the chicken by laying breasts on a cutting board and with a sharp knife make incisions along the chicken ½ of the way through to create a ‘Hasselback’.
  5. Coat each chicken breast with approximately 1 tsp of olive oil, ⅛ tsp kosher salt, minced thyme, and a few cracks of fresh black pepper. Rub in between each slit to season thoroughly.
  6. Add 1 slice of apple in between each layer, followed by the gouda cheese. Each chicken breast will use approximately 1 oz of cheese – more can be added if desired.
  7. Place stuffed chicken breasts on a parchment or foil-lined oven-safe dish and bake for 25-30 minutes until the chicken reaches a minimum internal temperature of 165°F.
  8. Drizzle chicken with balsamic reduction and serve with your favorite seasonings.