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Ingredients

1 apples ; finely diced empire, fuji or breaburn
1/2 cup cheddar cheese
2 teaspoons bread crumbs
1 1/2 teaspoons thyme
1 tablespoon lemon juice
1/2 teaspoon black pepper
1 pound chicken ; skinless, boneless breast halves
1/4 cup all-purpose flour
2 teaspoons canola oil
3/4 cup apple cider
1/2 cup chicken broth
2 teaspoons Dijon mustard
1/2 teaspoon salt

Preparation:

12 wooden toothpicks coated with nonstick spray are needed. In a small bowl, mix apple, cheese, bread crumbs, thyme, lemon juice, half of the salt/half of the pepper. On a cutting board, press each chicken breast flat with one hand; using a sharp knife carefully slice each breast piece (only score the pieces, do not cut them in complete halves). Divide the apple mix into 4 portions and stuff into chicken pockets. Close the pockets with a toothpick. Sprinkle remaining salt/pepper over breasts. Dredge chicken into flour to lightly coat; tap off excess. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and brown 3 mins per side. Pour 1/2 of the cider and the broth into skillet. Bring to a boil. Cover, and reduce heat to low and simmer 7 to 15 mins. or until chicken is cooked through. Remove chicken to a serving plate. Whisk mustard and remaining 1/4 cider into juices in skillet, boil mixture 3 mins. on high until reduced and slightly thickened. Spoon sauce over chicken and serve.

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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 312.2
Total Sugars: 4.1g
Carb.: 12.7g
Fiber: 1.3g
Total Fats: 15.3g
Cholesterol: 88.8mg
Protein: 30g
Sodium: 534.4mg

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^*Data provided by USDA