Stuffed Chicken Breasts

I have never made stuffed chicken breasts, but I had 2 chicken breasts that I need to use. A friend suggested stuffed chicken breasts. It definitely is something easier then I thought. I already started looking for the next stuffed recipe to use. This was not my favorite stuffing mixture, but it might be someone elses favorite. Adam enjoyed it.

Apple Stuffed Chicken Breasts (From: Allrecipes.com)

• 2 skinless, boneless chicken breasts
• 1/2 cup chopped apple
• 2 tablespoons shredded Cheddar cheese
• 1 tablespoon Italian-style dried bread crumbs
• 1 tablespoon butter
• 1/4 cup dry white wine
• 1/4 cup water
• 1 tablespoon water
• 1 1/2 teaspoons cornstarch
• 1 tablespoon chopped fresh parsley, for garnish

Combine apple, cheese, and bread crumbs. Set aside.

Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.

Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts.

Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.

Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley.

I served with Orzo same recipe I used the last time, except omitting the mushrooms (we didn't have any, I am as shocked as you are!!)