Yield: 4 servings
|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|
|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.