|
Cheddar Chicken
with Hot Apple Salsa
- 2 whole boneless, skinless
chicken breasts, halved
3/4 teaspoon minced gingerroot
3/4 cup shredded cheddar cheese
1/4 cup dry sherry
2 tablespoons frozen apple juice concentrate thawed, undiluted
1/2 teaspoon salt
2 tablespoons finely chopped walnuts
1/8 teaspoon ground cumin
1 tablespoon crushed green peppercorns
1/8 teaspoon ground cinnamon
1 tablespoon vegetable oil
2/3 cup diced, tart green apple
1/3 cup diced red bell pepper
1 large garlic clove, minced
2 tablespoons sliced green onions, green part only
Parsley
Apple wedges, unpeeled
- 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.
- In small bowl, mix walnuts
and peppercorns; press mixture into both sides of chicken.
- 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.
- 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 onion.
- 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.
|
