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Fontina-Fruit Chicken Breasts Recipe

Fontina-Fruit Chicken Breasts Recipe photo by Taste of Home

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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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Fontina-Fruit Chicken Breasts Recipe

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

Yield: 8 Servings

30 10 40

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.
Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a thermometer reads 170°. Discard toothpicks. Yield: 8 servings.

Nutritional 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.

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

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Fontina-Fruit Chicken Breasts

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(1-1) of 1 reviews

Reviewed on Nov. 14, 2010 by tazyntank

Great combination of flavors. Absolutely a must for all chicken and fruit lovers. I broiled this time, I'll grill next time. Thanks for the awesome recipe!