| 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:
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