Brie and Apple Chicken Breasts

Recipe courtesy of "National Chicken Council/US Poultry & Egg Assn." Have not tried it as yet but it just couldn't be bad could it? Is prepared and cooked in less than thirty minutes!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breast halves
• 1  small cooking apple, cored & thinly sliced
• 1⁄4 cup butter or 1⁄4 cup margarine
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon  freshly ground coarse black pepper
• 1 1⁄2 tablespoons flour
• 1⁄4 lb  brie cheese, sliced
• 2  cups apple cider
• 2  teaspoons chicken broth or 2  teaspoons vegetable broth

Directions

1. Preheat oven to 450°F.
2. Warm 1 Tablespoon butter or margarine in a large non-stick saute pan over medium-high heat.
3. Add the apples and saute until softened.
4. Set the saute pan aside because you will need it again.
5. Tuck a slice of Brie and several slices of apple into the pocket on the underside of the chicken breast between the breast and the tenderloin.
6. Season the chicken with salt & pepper.
7. Pat a little flour onto both sides of each chicken breast.
8. In the saute pan warm 1 Tablespoon butter or margarine over high heat.
9. When the butter or margarine foams add the chicken breasts and brown them on both sides.
10. Transfer the chicken to a sheetpan, stuffed-side-down, and put it into the oven for 12-14 minutes.
11. While the chicken is cooking, make the sauce.
12. Pour the cider and the broth into the saute pan and boil it over high heat until reduced to about 1/2 cups.
13. Swirl int the remaining 2 Tablespoons of butter or margarine.
14. Season to taste with salt and pepper.
15. To serve, divide the chicken among serving plates and pour a little sauce over each.
16. Serve with a nice brown rice pilaf and nice green vegetable.
17. Enjoy!