2 boneless skinless chicken breasts
1/2 cup chopped apples
2 tbsp Cheese, cheddar, sharp, shredded
1 tbsp Bread Crumbs, Italian style
1 tbsp salted butter
1/4 cup white wine , dry
1/4 cup water
1 tbsp water
1 1/2 tsp cornstarch
1 tbsp chopped 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. Serve.
- Calories 132
- Total Carbs 4.8g
- Dietary Fiber 0.5g
- Sugars 1.9g
- Total Fat 4.8g
- Saturated Fat 2.6g
- Unsaturated Fat 2.2g
- Potassium 0mg
- Protein 14.3g
- Sodium 127.7mg
- Dietary Exchanges
- 1 Fat
- 2 Very Lean Meat