Blue Cheese And Apple-stuffed Chicken Breasts

(6-oz.) boneless skinless chicken breast halves

oz. (1/4 cup) crumbled blue cheese

1/4

cup finely chopped apple

teaspoon chopped green onions

teaspoon olive oil

1/8

teaspoon salt

Dash pepper

Dash paprika

1/3

cup apple cider or apple juice

1/3

cup chicken broth

3/4

cup uncooked instant white rice

tablespoon chopped green onions

thin apple slices

tablespoon chopped pecans

Hide Images

1

Heat oven to 350°F. With sharp knife, cut 3-inch slit in meaty side of each chicken breast half to form pocket.
2

In small bowl, combine cheese, chopped apple and 1 teaspoon green onions; mix well. Gently spoon half of filling into each pocket. Close with toothpick or small skewer. Place in ungreased 10x6-inch (1 1/2-quart) baking dish. Brush with olive oil. Sprinkle with salt, pepper and paprika. Pour cider and broth over chicken.
3

Bake at 350°F. for 35 to 40 minutes or until chicken is fork-tender and juices run clear.
4

Remove from oven. Remove chicken from baking dish; place on serving platter. Cover to keep warm. Add rice and 1 tablespoon chopped green onions to juices in baking dish; mix well. Place apple slices over rice.
5

Cover; return to oven. Bake an additional 2 to 4 minutes or until liquid is absorbed. Serve rice with chicken. Sprinkle each serving with chopped pecans.

Blue cheese has a bold, pungent flavor, so only a small amount is needed to season this recipe. The sharp and salty taste of blue cheese goes well with apple.
Crisp apples with a sweet-tart flavor work best for this recipe. Try Braeburn or Granny Smith apples.
Garnish each serving of these stuffed chicken breasts with a sprig of fresh herbs, such as chives or thyme.