Apple Stuffed Chicken

Ingredients

3 skinless, boneless chicken breasts
1cup chopped apple (granny smith work best, but use tart apples that don't go mushy)
 4 tablespoons shredded Cheddar cheese (reduced fat if you can find it)
 2 tablespoon Italian-style dried bread crumbs (or use plain and add your own seasonings)
2 tablespoon butter
1/2 c. chicken broth (I used one bouillon cube with the 1/2 c. water for stronger flavor)
seasonings to taste (i used onion powder, garlic powder, dash cumin, oregano, Italian seasonings, Parmesan cheese)

1 tablespoon water
1 1/2 teaspoons cornstarch

Directions

Combine apple, cheese, and bread crumbs and seasonings. 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 (you might need at least 6 or 7 for each)

Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add Broth. 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.
 
Serve with mashed potatoes and used the gravy for the potatoes.
 
Each chicken roll-up is about 150 calories, depending on the cheese you use and how much.  Plus with the potatoes and some veggies this meal wouldn't be too many calories, as long as you don't put a bunch of junk on the potatoes and keep them simple.
 
When I first saw the recipe I was a bit iffy....apples and chicken don't really go together for me. But I thought I'd give it a whirl. You can't really taste the apple too much. I admit, I took a taste of the apple/cheese mixture and oddly enough, the apples and cheese don't taste too bad together  I think I am going to try the apple mixture on some crescents and do a roll-up type food.  I'll let you know how that one goes.  Overall, this was very good!!  I will defiantly be making this again.  I wonder how other fruits would hold up with it?