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Fontina-Fruit Chicken Breasts Recipe

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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

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8 Servings
Prep: 30 min. + marinating Grill: 10 min.

Ingredients

1/3 cup Crisco® Pure 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.

Nutrition Facts: 1 stuffed chicken breast half equals 247 calories, 11 g fat (3 g saturated fat), 72 mg cholesterol, 274 mg sodium, 11 g carbohydrate, 1 g fiber, 25 g protein.

Fontina-Fruit Chicken Breasts published in Light & Tasty August/September 2007, p41

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