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.