Fontina-Fruit Chicken Breasts
Light & Tasty
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This is one of my favorite chicken dishes, festive enough for a special occasion but not loaded with fat and sugar.
-Lillian Julow of Gainesville, Florida
SERVINGS: 8
CATEGORY: Lower Fat
METHOD: Grill (gas or charcoal)
TIME: Prep: 30 min. + marinating Grill: 10 min.
Ingredients:
- 1/3 cup olive oil
- 3 tablespoons cider vinegar
- 2 tablespoons red wine vinegar
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon ground mustard
- 8 boneless skinless chicken breast halves (4 ounces each)
- 1 large tart apple, peeled and chopped
- 1 teaspoon butter
- 1/2 cup shredded fontina cheese
- 1/2 cup dried cherries, coarsely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Directions:
In a large resealable plastic bag, combine the first six ingredients. Carefully cut a pocket in each chicken breast half; place in bag. Seal and turn to coat; refrigerate for 1 hour.
In a small nonstick skillet, saute apple in butter until tender. Transfer to a small bowl. Stir in the cheese, cherries, salt and pepper. Drain chicken, discarding marinade; stuff with apple mixture. Secure with soaked toothpicks.
Coat grill rack with cooking spray before starting the grill. Grill chicken, covered, over medium heat for 5-8 minutes on each side or until a meat thermometer reads 170°. Discard toothpicks before serving. Yield: 8 servings.