Recipe for Apple Stuffed Chicken

Ingredients

• 1 apple, Empire, Fuji, or Braeburn, cored and finely chopped
• 1/2 c shredded Cheddar
• 2 TB seasoned dried bread crumbs
• 1.5 tsp chopped fresh thyme plus 3 large sprigs
• 1 TB lemon juice
• 1/2 tsp each salt and pepper, mixed
• 4 skinless, boneless chicken breast halves
• 1/4 c flour, for dredging
• 2 tsp canola oil
• 3/4 c apple cider
• 1/2 c chicken broth
• 2 tsp Dijon mustard

Instructions

Mix apple, cheese, bread crumbs, thyme, lemon juice, and half the salt/pepper mixture. Cut a pocket in the chicken breasts avoiding the top, sides or bottom.

Stuff the apple mixture in the pockets and secure shut with toothpicks. Sprinkle remaining salt mixture on the chicken and dredge in flour.

Heat oil and add chicken, browning 3 minutes on each side. Pour 1/2 cup apple cider and the broth into skillet; add thyme sprigs. Bring mixture to boil; reduce heat, cover and simmer 5-7 minutes or until chicken is done. (I cooked it about 20 minutes.)

Remove chicken to plate and keep warm. Whisk mustard and remaining cider into juices in skillet, boil 3 minutes on high until reduced and slightly thickened. Spoon sauce over chicken and eat!