Gouda- Stuffed Chicken w/ Apple Pan Sauce

 

 

 

 

 

 

Gouda- Stuffed Chicken w/ Apple Pan Sauce

www.RecipeGirl.com

Four (4-ounce) skinless boneless chicken breast
3 ounces smoked Gouda, thinly sliced
2 Tbsp. all-purpose flour
2 tsp. vegetable or canola oil
1 cup fat-free chicken broth
1 cup apple cider
1 large clove garlic, minced
1 Tbsp. honey
2 medium Granny Smith apples, cored and sliced (no need to peel)
rosemary sprigs for garnish, optional
1. Preheat oven to 200 degrees F.
2. Cut a horizontal slit through the thickest portion of each breast to form a pocket; divide cheese evenly among pockets. Dredge both sides of stuffed chicken breasts in flour.
3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and cook 4 minutes on each side or until done. Remove chicken from skillet; place on a rimmed baking sheet and keep warm in preheated oven.
4. Add broth, apple cider, and garlic to skillet; bring to boil, and cook 10 minutes or until thick and syrupy, stirring occasionally. Add honey and apple slices, and cook an additional 5 minutes or until apples are tender, stirring to coat apple slices with sauce.
5. Spoon apple pan sauce over warm chicken; garnish w/ rosemary, if desired.
Yield: 4 servings (serving size 1 chicken breast + 6 apple wedges)