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