Oh yeah, this was so good! I love the variety things you can use for stuffed chicken breasts. 🙂 We always use to grill our chicken, and though we’d use a few different seasonings, it could get boring pretty quick. I never really thought of how easy something like this can be.

When I first told J what I was making, he said he was a little concerned about the apples being overpowering, but after we ate, he said (and I agree) the balance was perfect. I used a Granny Smith apple for this recipe.

2 chicken breasts
1/2 c chopped apples
2 T sharp cheddar, shredded
1 T bread crumbs, Italian
1 T butter
1/4 white wine, dry
1/4 c water
1 T water
Salt & pepper
1 1/2 t cornstarch

In a bowl mix the apple, bread crumbs, cheese, salt and pepper (to taste).

Cut pockets horizontally in the chicken breasts, and stuff each piece with about half of the apple mixture. Season chicken with salt and pepper.

Melt the butter in a large skillet, then brown each side of the chicken breast.

Add the wine and 1/4 c of water to the skillet. Cover, turn to medium low and simmer for about 15-20 minutes, until chicken is no longer pink inside.

Remove the chicken from the skillet. Whisk together the cornstarch and 1 T water in a small bowl, then add to the juices in the skillet. Simmer for about a minute until thickened.

Serve chicken with gravy poured over top.