Name: Gouda-Stuffed Chicken with Apple Sauce
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)

This doctrine is called “Apostolic Succession” and is part and parcel of Roman and eastern Orthodox communions. It is also deeply problematic. Among the challenges – multiple competing popes in the 1300’s, the schism between Rome and the eastern communions, and worst of all, the plain truth that no one can actually trace a direct line of authority all the way back to the apostles. This perspective is clean, understandable, and patently false.

R.C. Sproul Jr.

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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