Apple Stuffed Chicken
1 apple, cored, finely diced
1/2 cup shredded reduced fat Cheddar cheese
2 tbs seasoned dried bread crumbs
1 1/2 tsp chopped thyme, + 3 large sprigs
1 tbs lemon juice
1/2 tsp each salt and pepper, mixed
4 skinless boneless chicken breast halves
1/4 cup flour
2 tsp oil
3/4 cup apple cider
1/2 cup chicken broth
2 tsp Dijon mustard
(12 wooden toothpicks) coated with nonstick spray. In a bowl, mix apple, cheese, bread crumbs, thyme, lemon juice and half the salt mixture. On a cutting board, press each chicken breast flat, cut into side of breast to form a deep horizontal pocket.
*Divide the apple mixture into 4 portions and stuff into chicken pockets. With the toothpicks, pin closed. Sprinkle the remaining salt mixture over breasts. Dredge chicken in flour to coat.
*Heat oil in a (skillet). Add chicken and brown 3 min. per side. Pour 1/2 cup apple cider and the broth into skillet, add thyme sprigs. Bring mixture to a boil, reduce heat cover and simmer 7 min. or until chicken is cooked through and stuffing registers 165 degrees on thermometer.
*Remove chicken to a serving plate, cover with foil to keep warm. Whisk mustard and remaining cider into juices in skillet, boil mixture 3 min. or until reduced and slightly thickened. Spoon sauce over chicken and serve.