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. —Mary Ann Dell, Phoenixville, Pennsylvania
- 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 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.
Originally published as Gouda-Stuffed Chicken in Light & Tasty February/March 2008, p19
Reviews for Gouda-Stuffed Chicken
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review