Apple Stuffed Chicken

Ingredients:

4 teaspoons olive oil

1 small tart apple, peeled, cored and diced

1/2 cup diced onion

1/2 cup diced celery

1 tablespoon fresh thyme leaves

4 boneless, skinless chicken breasts, about 6 ounces each

1/2 cup cider vinegar

1 cup low-sodium chicken broth

1/2 cup apple cider

Cooking Instructions:

1. Heat 1 teaspoon of oil in a skillet over medium-high heat. Add the apple, onion and celery and cook until tender, about 5 minutes. Add 1/4 cup of the chicken broth, thyme, salt and pepper and cook until the liquid is absorbed, about 5 minutes. Set aside to cool.

2. Cut a deep horizontal pocket in the side of each chicken breast. Make the pocket as large as you can without piercing through the top or the bottom of the breast. Stuff 1/4 of the apple mixture into each pocket. Close the pocket with toothpicks, threading along the side.

3. Heat the remaining oil in a large ovenproof skillet over medium-high heat.

4. Add the chicken to the skillet and brown both sides of each chicken breast. Add the cider vinegar and cook until the liquid has almost completely evaporated. Add the chicken broth and apple cider and simmer until the chicken is cooked through, about 5 minutes more.

5. Transfer the chicken to a platter and keep warm. Continue to simmer the liquid until it has reduced to a syrupy consistency.

6. Remove the toothpicks from the chicken, drizzle the reduced cider mixture over the chicken and serve.

Notes:

Yield: 4 servings
Nutrition: 283 calories, 7 grams fat (1 g saturated), 100 mg cholesterol, 12 grams carbohydrate, 41 grams protein, 2 grams fiber, 395 mg sodium
Source: www.foodfit.com