Apple Stuffed Chicken Breast

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).


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