1 medium apple, cored and diced
1/2 cup shredded Cheddar cheese (I like sharp old cheese with apples!)
2 T. dried bread crumbs
1 tsp. thyme
1 T. lemon juice
salt and pepper (to taste)
4 boneless skinless chicken breasts
1/4 cup flour
2 tsp. oil (canola or olive)
3/4 cup apple cider
1/2 cup chicken broth
2 tsp. Dijon mustard
Directions: In a bowl, combine the first 5 ingredients and half the salt and pepper you plan to use. Cut a pocket into each of the chicken breasts (be sure not to cut all the way through!). Split the apple mixture into 4 portions and stuff the chicken with it. Use toothpicks sprayed with nonstick spray to hold the pockets closed. Sprinkle the remaining salt and pepper on each piece of chicken. Coat each breast with flour. (You can prepare up to this point and place the chicken in the fridge for up to 6 hours before cooking). Heat up the oil in a nonstick frying pan and brown the chicken on each side for approximately 3 minutes over medium high heat. Pour in 1/2 cup of the cider and the broth into the pan and add the thyme. Bring this mixture to a boil and then lower the heat to low. Cover and simmer the chicken for about 5-10 minutes until the chicken is thoroughly cooked inside. (If using a thermometer, the stuffing should read 165 degrees F). Remove the chicken from the pan and keep warm while preparing the sauce. Whisk together the mustard and the rest of the cider into the chicken juices in the skillet. Boil this mixture for 3 minutes over high heat until it thickens slightly. Makes 4 servings.
I just found this recipe. I have GOT to try this!