Gouda-Stuffed Chicken
“My brother gave me the recipe for this hearty dish we often serve at family gatherings. Men, especially, seem to enjoy it and it's become one of our special favorites,” says Mary Ann Dell of Phoenixville, Pennsylvania.
SERVINGS
|
4
|
CATEGORY
|
Lower Fat
|
METHOD
|
Other stovetop
|
PREP |
15 min. |
COOK
|
40 min.
|
TOTAL
|
55 min.
|
INGREDIENTS
- 4 boneless skinless chicken breast halves (6 ounces each)
- 2 ounces smoked Gouda cheese, cut into thin pieces
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 teaspoons canola oil, divided
- 1 garlic clove, minced
- 1 cup reduced-sodium chicken broth
- 1 cup apple cider or unsweetened apple juice
- 2 large tart apples, thinly sliced
- 1 tablespoon honey
DIRECTIONS
Cut a slit lengthwise through the thickest part of each chicken breast; fill with cheese. In a shallow bowl, combine the flour, salt and pepper. Dip chicken in flour mixture on both sides; shake off excess.
In a large nonstick skillet coated with cooking spray, cook chicken in 1-1/2 teaspoons oil over medium heat for 8-10 minutes on each side or until juices run clear. Remove and keep warm.
In the same skillet, saute garlic in remaining oil for 30 seconds. Add broth and cider, stirring to loosen browned bits. Bring to a boil. Reduce heat; simmer, uncovered, for 12-14 minutes or until mixture is reduced to about 1 cup.
Stir in apples and honey; return to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until apples are crisp-tender. Serve with chicken. Yield: 4 servings.