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Fontina-Fruit Chicken Breasts

 Fontina-Fruit Chicken Breasts
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
8 ServingsPrep: 30 min. + marinating Grill: 10 min.


  • 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


  • 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

2 of 2

Fontina-Fruit Chicken Breasts (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.