Title: Gouda-Stuffed Chicken with Apple Sauce
Categories: 1994
Yield: 4 servings

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)

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.