Apple-Stuffed Chicken

By MJH

Ingredients

• 1 Empire, Fuji or Braeburn apple, cored and finely diced
• 1/2 cup(s) shredded reduced-fat Cheddar
• 2 tablespoon(s) seasoned dried bread crumbs
• 1 1/2 teaspoon(s) chopped fresh thyme, plus 3 large sprigs
• 1 tablespoon(s) lemon juice
• 1/2 teaspoon(s) each salt and freshly ground pepper, mixed
• 4 (about 6 oz each) skinless, boneless chicken breast halves
• 1/4 cup(s) all-purpose flour, for dredging
• 2 teaspoon(s) canola oil
• 3/4 cup(s) apple cider
• 1/2 cup(s) chicken broth
• 2 teaspoon(s) Dijon mustard
• 12 wooden toothpicks coated with nonstick spray

Preparation

Step 1

In a small bowl, mix apple, cheese, bread crumbs, chopped thyme, lemon juice and half the salt mixture.
On a cutting board, lightly press each chicken breast flat with one hand; using a sharp knife, carefully cut into side of breast to form a deep horizontal pocket (do not pierce top, bottom or far side of breast).

Divide the apple mixture into 4 portions and stuff into chicken pockets. With the prepared toothpicks, pin closed.
Sprinkle the remaining salt mixture over breasts.
Dredge chicken in flour to lightly coat; tap off excess flour. (At this point, chicken can be refrigerated, covered, up to 6 hours.)

Heat oil in a large nonstick skillet over medium-high heat.
Add chicken and brown 3 minutes per side.
Pour 1⁄2 cup of the apple cider and the broth into skillet; add thyme sprigs.
Bring mixture to a boil; reduce heat to low, cover and simmer 5 to 7 minutes until chicken is cooked through and stuffing registers 165ºF on an instant-read thermometer.

Remove chicken to a serving plate; cover with foil to keep warm.
Whisk mustard and remaining 1⁄4 cup cider into juices in skillet; boil mixture 3 minutes on high until reduced and slightly thickened.
Spoon sauce over chicken and serve.