Gouda Stuffed Chicken with Apple
Sauce
4 skinned, boned chicken breast
halves
3 oz. gouda cut into bite sized pieces
2 tbsp. flour
2 tsp. grapeseed oil
1 cup low-salt chicken broth
1 cup apple cider
1 clove garlic, minced
1 tbsp. honey
2 med. Granny Smith apples, peeled and cut into 12 wedges
fresh rosemary for garnish
Cut a horizontal slit through the
thickest portion of each chicken breast half
to form a pocket. Divide cheese evenly inside pockets. Dredge
chicken in
flour.
Heat oil in a large non-stick skillet over high heat. Add chicken and cook
4 minutes
on each side, or until done. Remove chicken from skillet 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 chicken and garnish with fresh rosemary.
