Apple chicken
1 Empire, Fuji or Braeburn apple, cored and finely diced
1/2 cup cheddar cheese
2 Tbsp seasoned dried bread crumbs
1.5 tsp chopped thyme
1 Tbsp lemon juice
1/2 tsp salt and pepper
4 chicken breast halves
2 tsp canola oil
1/4 cup all-purpose flour
3/4 cup apple cider
1/2 cup chicken broth
2 tsp Dijon mustard
Mix apple, cheese, bread, thyme, lemon juice and half of salt and pepper. Cut a pocket into the chicken breasts. Stuff mix into each breast and pin closed with toothpicks (spray them with cooking spray so they won’t stick when they’re done). Sprinkle on remaining salt and pepper, then dredge in flour. Cook in oil. Pour in 1/2 cup of cider and all the broth with a few thyme sprigs. Simmer for 5 minutes. Remove the chicken and whisk in the mustard and remaining cider. Reduce the sauce and serve it over the chicken.
Submitted by Statesville R&L staff
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