Apple-Stuffed Chicken

Ahhhhh! Just reading over this new recipe that I stumbled over in a magazine the other day makes my mouth water for it again! If you are looking for a new fall recipe to add to your cookbook, this one is a must. It took a little bit longer to prepare than I thought it would (of course this is the first time that I ever stuffed chicken breasts) but Gene and I both agreed that it was WELL worth every single bit of effort. I recommend serving it with baked potatoes because the sauce that this recipe creates is SUPER YUMMY when drizzled on your potato!

Ingredients:
1 Fuji apple, cored and finely diced
1/2 cup shredded reduced-fat cheddar cheese
2 Tbsp seasoned dried bread crumbs
1.5 tsp thyme
1 Tbsp lemon juice
1/2 tsp each salt and pepper, mixed
4 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
2 tsp canola oil
3/4 cup apple cider (or apple juice)
1/2 cup chicken broth
2 tsp Dijon mustard

1. Coat 12 wooden toothpicks with nonstick spray.
2. In a small bowl, mix the first five ingredients plus half the salt/pepper mixture.
3. On a cutting board, lightly press each chicken breast flat with one hand; using a sharp knife, carefully cut into side of breast to form a deep horizontal pocket (do not pierce top, bottom, or far side of breast).
4. Divide the apple mixture into four portions and stuff into chicken pockets. Use the toothpicks to close the pocket.
5. Sprinkle the remaining salt/pepper mixture over breasts.
6. Dredge chicken in flour to lightly coat.

(At this point the chicken can be refrigerated, covered, up to 6 hours.)

7. Heat oil in large nonstick skillet over medium-high heat.
8. Add chicken and brown 3 minutes per side.
9. Pour 1/2 cup of the apple juice and the broth into skillet. Bring mixture to a boil; reduce heat to low, cover and simmer 5-7 minutes or until chicken is cooked through.
10. Remove chicken to a serving plate; cover with foil to keep warm.
11. Whisk mustard and remaining 1/4 cup apple juice into juices in skillet; boil mixture 3 minutes on high until reduced and slightly thickened.
12. Spoon sauce over chicken and serve!

(per serving)
342 cal, 45 g pro, 20 g car, 2 g fiber, 8 g fat, 109 mg chol, 693 mg sod