Pan-fried cheddar cheese stuffed chicken breasts, encrusted with a mixture of crushed green peppercorns and finely chopped walnuts, are served with a spiced apple and red bell pepper sauce.

Cheddar Chicken with Hot Apple Salsa

4 boneless, skinless chicken breast halves
3/4 cup shredded cheddar cheese

1/2 teaspoon salt

2 tablespoons finely chopped walnuts

1 tablespoon crushed green peppercorns

1 tablespoon vegetable oil
2/3 cup diced, tart green apple
1/3 cup diced red bell pepper
1 large garlic clove, minced

3/4 teaspoon minced gingerroot

1/4 cup dry sherry
2 tablespoons frozen apple juice concentrate thawed, undiluted

1/8 teaspoon ground cumin
1/8 teaspoon ground cinnamon
2 tablespoons sliced green onions, green part only
Parsley
Apple wedges, unpeeled

1. Make a lengthwise slit in each chicken breast half to form a pocket. Divide cheese equally and fill each pocket; close with wooden picks. Gently flatten chicken and sprinkle with salt.
2. In small bowl, mix walnuts and peppercorns; press mixture into both sides of chicken.
3. In non-stick frypan, place oil and heat to medium temperature. Add chicken and cook about 5 minutes on each side, or until fork can be inserted in chicken with ease. Remove chicken from frypan, discard wooden picks and keep chicken warm.
4. In same frypan, add apple, red bell pepper, garlic and gingerroot. Stir-fry over medium high heat 1 minute; add sherry, apple juice concentrate, cumin and cinnamon. Cook, stirring, to reduce liquid by one-half; stir in green onion.
5. Place chicken on serving platter and spoon apple mixture over chicken. Garnish with parsley and apple wedges.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.