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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
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.

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