2 skinless, boneless chicken breasts
1/2 cup chopped apple
2 T shredded cheddar
1 T Italian-style dried bread crumbs
1 T butter
1/4 cup dry white wine
1/4 cup water
1 T water
1 1/2 tsp cornstarch
1 T chopped fresh parsley (or garnish) (but seriously, who adds garnish?)
1. Combine apple, cheese, and bread crumbs.
2. Flatten chicken between wax paper to 1/4″ thickness. Divide apple mixture between breasts and roll up each breast. Secure with toothpicks.
3. Melt butter in a 7″ skillet over med-high heat. Brown stuffed chicken. Add wine and 1/4 cup water. Cover. Simmer 15-20 minutes or until no longer pink.
4. Transfer chicken to platter. Combine 1 T water & cornstarch; stir into juices in pan. Stir and cook until thickened. Pour gravy over chicken. Garnish with parsley (if you’re fancy like that).