Printable | Taste of Home

Fontina-Fruit Chicken Breasts

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

Printed from tasteofhome.com Oct 13, 2008

-----------------------Fold------------------------

Fontina-Fruit Chicken Breasts cont.

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.