Gouda-stuffed chicken with apple sauce

Yield: 4 servings

Measure Ingredient
4 \N Skinned; boned chicken
\N \N ; breast halves
\N \N ; (4-ounce)
3 ounces Smoked Gouda; cut into bite-sized
\N \N ; pieces
2 tablespoons All-purpose flour
2 teaspoons Vegetable oil
1 cup Low-salt chicken broth
1 cup Apple cider
1 \N Clove garlic; minced
1 tablespoon Honey
2 mediums Granny Smith or Red Delicious apples; (about 3/4 pound),
\N \N ; each peeled and cut
\N \N ; into 12 wedges
\N \N Fresh rosemary; (optional)

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.

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