| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
1994 |
4 |
servings |
INGREDIENTS
| 4 |
|
Skinned; boned chicken |
|
|
; breast halves |
|
|
; (4-ounce) |
| 3 |
oz |
Smoked Gouda; cut into bite-sized |
|
|
; pieces |
| 2 |
tb |
All-purpose flour |
| 2 |
ts |
Vegetable oil |
| 1 |
c |
Low-salt chicken broth |
| 1 |
c |
Apple cider |
| 1 |
|
Clove garlic; minced |
| 1 |
tb |
Honey |
| 2 |
md |
Granny Smith or Red Delicious apples; (about 3/4 pound), |
|
|
; each peeled and cut |
|
|
; into 12 wedges |
|
|
Fresh rosemary; (optional) |
INSTRUCTIONS
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
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