Ingredients
4
4 servings
- •2 skinless, boneless chicken breasts
- •½ cup chopped apple
- •2 tablespoons shredded Cheddar cheese
- •1 tablespoon Italian-style dried bread crumbs
- •1 tablespoon butter
- •¼ cup dry white wine
- •¼ cup water
- •1 tablespoon water
- •1 ½ teaspoons cornstarch
- •1 tablespoon chopped fresh parsley, for garnish
Instructions
- 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. Serve.
Nutritional Facts
Per 4 servings
- Calories: 139
- Carbohydrate: 5g
- Fat: 5g
- Fiber: 1g
- Protein: 15g
- Sugar: 2g
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