Apple-Stuffed Chicken Breasts
Combine apple, cheese, and bread crumbs. Set aside. Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Melt butter or margarine in a 7-inch skillet over medium heat. Transfer chicken to a serving platter.
1 pound skinless boneless chicken breast halves (4
2 tablespoons sugar
1/4 teaspoon ground cinnamon
2 medium tart cooking apples — peeled and cut into thin slices
1 cup apple cider
1 tablespoon cornstarch
Procedures: Heat coals or gas grill. Place chicken breast halves between 2 pieces of
waxed paper. Pound chicken to 1/8-inch thickness. Mix sugar and cinnamon.
Coat apple slices with sugar mixture. Divide apple slices among chicken breast halves
. Fold chicken around apples; secure with toothpicks.
Cover and grill chicken 4 to 6 inches from medium heat 20 to 25 minutes,
turning once until juice is no longer pink when centers of thickest pieces are cut
. Remove toothpicks.
Mix apple cider and cornstarch in 1-quart saucepan. Cook over medium heat,
stirring constantly, until thickened and bubbly. Spoon over chicken.
Keywords: Apple-Stuffed Chicken Breasts