Fontina-Fruit Chicken Breasts |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is one of my favorite chicken dishes, festive enough for a special occasion but not loaded with fat and sugar. -Lillian Julow of Gainesville, Florida Ingredients:
1/3 cup olive oil |
3 tablespoons cider vinegar |
2 tablespoons red wine vinegar |
2 teaspoons honey |
1 teaspoon dijon mustard |
1/2 teaspoon ground mustard |
8 boneless skinless chicken breast halves (4 ounces each) |
1 large tart apple, peeled and chopped |
1 teaspoon butter |
1/2 cup shredded fontina cheese |
1/2 cup dried cherries, coarsely chopped |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. In a large resealable plastic bag, combine the first six ingredients. Carefully cut a pocket in each chicken breast half; place in bag. Seal and turn to coat; refrigerate for 1 hour.
2. In a small nonstick skillet, saute apple in butter until tender. Transfer to a small bowl. Stir in the cheese, cherries, salt and pepper. Drain chicken, discarding marinade; stuff with apple mixture. Secure with soaked toothpicks.
3. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a thermometer reads 170°. Discard toothpicks. Yield: 8 servings.
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