Gouda-Stuffed Chicken with Apples

"On Monday he ate through one apple. But he was still hungry."      

       The first recipe in our Very Hungry Caterpillar challenge was something containing apples. We had made this chicken before and I thought I really loved it last time. I was wrong. Husband was right. This was only ok at best. I think the method of cooking the chicken made it taste burnt and dry. The sauce never thickened the way we wanted and the flavors all seemed very separate. They didn't really gel. We'll chalk this one up as a "you can't win 'em all" scenario and the caterpillar can try again tomorrow. 2 out of 5 stars.

Source: Cooking Light

Serves: 4

Ingredients

• 4 (4 ounce) skinless boneless chicken breast halves
• 3 ounces smoked Gouda cut into thin slices
• 2 tablespoons flour
• 2 teaspoons vegetable oil
• 1 cups low-salt chicken broth
• 1 cups apple cider
• 1 clove garlic minced
• 1 tablespoons honey
• 2 medium Granny Smith or Red delicious apples (about 1/4 lb.) each peeled and cut into 12 wedges
• fresh rosemary

Directions

1. Cut a horizontal slit through thickest portion of each breast half to form a pocket; divide cheese evenly among pockets. Dredge chicken in flour.
2. Heat oil in a large nonstick skillet over high heat. Add chicken and cook 4 minutes on each side or until done. Remove chicken from skillet; set aside; and keep warm in a 250 oven. Add broth, apple cider, and garlic to skillet; bring to a boil and cook 10 minutes or until thick and syrupy, stirring occasionally; Add honey and apple wedges, and cook an additional 5 minutes or until apples are tender, stirring to coat apple wedges with sauce.
3. Spoon apple sauce over the chicken, and garnish with fresh rosemary, if desired.

Amount Per Serving

Calories: 339

Fat: 9.9 g

Cholesterol: 90 mg

Sodium: 410 mg

Carbohydrate: 29.5 g

Fiber: 2 g

Protein: 32.2 g