Gouda-stuffed chicken with apple sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Skinned; boned chicken | |
| ; breast halves | ||
| ; (4-ounce) | ||
| 3 | ounces | Smoked Gouda; cut into bite-sized |
| ; pieces | ||
| 2 | tablespoons | All-purpose flour |
| 2 | teaspoons | Vegetable oil |
| 1 | cup | Low-salt chicken broth |
| 1 | cup | Apple cider |
| 1 | Clove garlic; minced | |
| 1 | tablespoon | Honey |
| 2 | mediums | Granny 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.