| 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 | T | All-purpose flour |
| 2 | t | Vegetable oil |
| 1 | c | Low-salt chicken broth |
| 1 | c | Apple cider |
| 1 | Clove garlic, minced | |
| 1 | T | Honey |
| 2 | 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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”