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Chicken Breast Stuffed with Apple and Cheese

Saturday  we were working on a project for  the Make a Wish Foundation.
We were working on a room for a little girl. We were painting the room in  bubble gum pink and doors and ceiling were orange sherbet, lots of balloons and Toy Story characters on the walls, really pretty  dark turquoise dresser, pink Tv, and a really nice bed with white vinyl headboard. I wish I took a picture, it looked great
 and we were happy to make one wish to come true.
Sunday …..time to set the clock one hour back…and lot of errands to run.It was 2pm as
finally we got home  and I decide to make something decent for lunch, I found the recipe in Country Living and it looked really great, I didn’t have one ingredient..goat cheese so I substituted it for a cheese mix, I also added herbs of Provence and a little garlic never hurt anyone so here is the final recipe.
I have to say, I was pleasantly surprised with the flavors of this dish.
Really yummy lunch, very filling and flavorful. I served it with white rice and lemon water.
Tartar sauce would be nice on a side as well.


Chicken Breast Stuffed with Apple and Cheese


6 large (about 2 pounds) boneless, skinless chicken breast halves
1/2 tsp ground black pepper
1/2 tsp salt
3 ounces shredded mix cheese ( mozzarella, parmesan, cheddar) or goat cheese if you have some
1 tsp finely grated lemon rind
2 large firm apples, peeled, cored, and shredded
1 pressed clove of garlic
All-purpose flour for dusting
1-2 large eggs
1 1/3 cup   bread crumbs
1/2 cup grated Parmesan cheese
2 tbl unsalted butter
1/2 cup olive oil
 – Place chicken breasts on a large sheet of waxed paper; cover with another sheet of waxed paper. Pound breasts to a 1/4-inch thickness. Remove the top sheet of waxed paper and season with the pepper and salt.

– Ina medium bowl combine the  cheese, lemon rind, and apple, add pressed garlic and herbs of Provence, using a spoon mix until combined.

–  Divide apple mixture among the chicken breasts and spread the mixture evenly over half the surface of each breast. You can either fold each breast in half and press the edges together, forming a pocket, or roll the breast to form a roll.
-Put about 1/2 cup of  flour onto a sheet of waxed paper. In a small bowl, combine the egg and 1 tablespoon water. In a shallow bowl, combine the bread crumbs and Parmesan cheese.
-Dust each filled breast with flour, then dip it into the egg mixture and then coat with bread crumbs mixture. 

-In a large, heavy skillet, heat butter and oil over medium heat. Add chicken; cook until browned and cooked through, about 7 to 8 minutes per side. Drain on paper towels and serve with rise or  a potato salad.


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