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Gouda-Stuffed Chicken

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

Cut a slit lengthwise through the thickest part of each chicken

Printed from tasteofhome.com Jul 24, 2008

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Gouda-Stuffed Chicken cont.

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.