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
- 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 green 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.
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