Cheese Stuffed Chicken with Apple Sauce

Source: Cooking Light, Oct. 94

Note: Original recipe calls for Gouda cheese, but I thought this was too strong. Try with Brie or Camembert or Goat etc...
4 4-ounce skinned, boned chicken breast halves
3 ounces Brie (or other) cheese cut into bite-size pieces
2 tablespoons all-purpose flour
2 teaspoons vegetable oil
1 cup low-salt chicken broth
1 cup apple cider
1 clove garlic, minced
1 tablespoon honey
2 medium Granny Smith or Red Delicious apples (~ 3/4 pound), peeled and cut into 12 wedges
Fresh rosemary (optional)

Cut a horizontal slit through thickest portion of each breast half to form a pocket; divide cheese evenly among pockets. Dredge chicken in flour.

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 250F 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.

Spoon apple sauce over the chicken, and garnish with fresh rosemary, if desired.

Serves 4.

Calories: 324 (28% from fat)
Protein: 32.6 grams
Fat: 10.2 grams
Carb: 25.1 grams
Chol: 90 mg.
Solium: 270 mg.