Apple-Stuffed Chicken Breasts

From TOH Fall 2006 Cooking for 2. This recipe looks perfect for my diabetic DH and me.

• Ready In: 45 mins
• Serves: 2

Ingredients

• 1⁄2 cup  chopped peeled apple
• 2  tablespoons  shredded cheddar cheese
• 1  tablespoon  dry breadcrumbs
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 2  boneless skinless chicken breast halves (5 oz. each)
• 1⁄4 cup  unsweetened apple juice
• 1⁄4 cup water
• 1  tablespoon butter, melted
• 3⁄4 teaspoon cornstarch
• 1  teaspoon cold water
• 1⁄8 teaspoon paprika

Directions

1. In a small bowl, combine the apple, cheese, bread crumbs, salt and pepper.
2. Flatten chicken to 1/4-in. thickness; top with apple mixture. Roll up and secure with toothpicks.
3. Place in an 8-in. square baking dish coated with nonstick cooking spray.
4. Pour apple juice and water over chicken; brush with butter.
5. Bake at 350 degrees for 25-30 minutes or until chicken juices run clear. Discard toothpicks.
6. Transfer pan juices to a saucepan; bring to a boil. Combine cornstarch and cold water until smooth; stir into pan.
7. Cook and stir until thickened, about 2 minutes. Pour over chicken. Sprinkle with paprika.