Gouda-stuffed chicken with apple sauce

4 servings

Ingredients

QuantityIngredient
4Skinned; boned chicken
; breast halves
; (4-ounce)
3ouncesSmoked Gouda; cut into bite-sized
; pieces
2tablespoonsAll-purpose flour
2teaspoonsVegetable oil
1cupLow-salt chicken broth
1cupApple cider
1Clove garlic; minced
1tablespoonHoney
2mediumsGranny Smith or Red Delicious apples; (about 3/4 pound),
; each peeled and cut
; into 12 wedges
Fresh rosemary; (optional)

Directions

Any cheese can be used in this entree; try Brie or cheddar for variety.

Cut a horizontal slit through thickest portion of each breast half to form a pocket.

Heat oil in a large nonstick skillet over high heat. Add chicken, and cook 4 minutes on each side or until done. Remove chicken from skillet; set aside, and keep warm in a 250 degree oven.

Add broth, apple cider, and garlic to skillet; bring to a boil, and cook 10 minutes or until thick and syrupy, stirring occasionally. Add honey and apple wedges, and cook an additional 5 minutes or until apples are tender, stirring to coat apple wedges with sauce.

Spoon apple sauce over the chicken, and garnish with fresh rosemary, if desired. Yield: 4 servings (serving size: 1 stuffed chicken breast half and 6 apple wedges).

SOURCE: Cooking Light YEAR: 1994 ISSUE: October PAGE: 70 Converted by MC_Buster.

Converted by MM_Buster v2.0l.