Preparation time
15 minutes
Ready in
30 minutes
Cooking Time:
Makes
4 servings
Ingredients
- 2 tbsp (25 mL) vegetable oil
- 1/2 cup (125 mL) diced Ontario Onion
- 1 tbsp (15 mL) finely chopped fresh Ontario Rosemary Leaves
- 1 large clove Ontario Garlic, finely chopped
- 2 cups (500 mL) peeled, diced (1/2-inch/1 cm) Ontario Apples (McIntosh, Idared or Empire)
- 1-1/4 cup (300 mL) Ontario Apple Cider
- 3.5 oz (100 g) Ontario Goat Cheese (Chèvre), crumbled slightly
- 4 boneless, skinless Ontario Chicken Breasts (about 150 g each)
- 1 tbsp (15 mL) cornstarch
- Salt and pepper
Instructions
In large skillet, heat 1 tbsp (15 mL) of the oil over medium heat; cook onion, stirring often; for 5 minutes or until softened. Stir in rosemary and garlic; cook for 1 minute. Stir in apples and 2 tbsp (25 mL) of the apple cider; cook, stirring occasionally, until apples are softened. Let cool slightly. Stir in goat cheese just until combined.
Slice chicken breasts in half horizontally almost but not all the way through; open like a book. Divide filling among breasts; fold back over and press to seal. Wipe skillet with paper towel. Add remaining oil and heat over medium-high heat; brown chicken lightly on both sides, turning carefully. Remove to plate.
Whisk cornstarch into remaining apple cider. Add to skillet and cook, stirring until thickened slightly. Return chicken to pan; cover and simmer for 6 to 8 minutes, or until chicken is no longer pink inside, basting occasionally with sauce. Season with salt and pepper to taste.
Nutritional Information
1 Serving
- Protein: 40 grams
- Fat: 17 grams
- Carbohydrate: 20 grams
- Calories: 394