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Fontina-Fruit Chicken Breasts

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Ingredients

  • 1/3 * 1/3 cup olive oil
  • 3 * 3 tablespoons cider vinegar
  • 2 * 2 tablespoons red wine vinegar
  • 2 * 2 teaspoons honey
  • 1 * 1 teaspoon Dijon mustard
  • 1/2 * 1/2 teaspoon ground mustard
  • 8 * 8 boneless skinless chicken breast halves (4 ounces each)
  • 1 * 1 large tart apple, peeled and chopped
  • 1 * 1 teaspoon butter
  • 1/2 * 1/2 cup shredded fontina cheese
  • 1/2 * 1/2 cup dried cherries, coarsely chopped
  • 1/2 * 1/2 teaspoon salt
  • 1/2 * 1/2 teaspoon pepper

Details

Servings 8

Preparation

Step 1

* 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.
* Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a meat thermometer reads 170°. Discard toothpicks. Yield: 8 servings.


Nutrition 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.

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