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.
