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Gouda-Stuffed Chicken
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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 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
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |