Hi Melissa. These are not directly from the magazine, but hopefully they are close.

Cheese and Apple Stuffed Chicken

2 medium boned chicken breast halves -- (6-8 oz.total)
1 small apple -- or pear cored (6-ounces)
1/4 cup shredded munster -- or cheddar cheese
1/4 cup apple juice -- or orange juice
1 teaspoon cornstarch
2 tablespoons sliced green onions
1 teaspoon instant bouillon granules

Rinse chicken and pat dry. Pound chicken to 1/4 inch thickness. Chop half the apple; slice the other half. Divide apple and cheese evenly between chicken pieces. Roll up, folding in sides to enclose filling. Secure with wooden toothpicks if necessary.

Arrange rolls, seam side down in an 8 x 8 x2-in. baking dish. Add 2 tablespoons of the fruit juice to dish.

Cover with vented microsafe plastic wrap. Cook on 100% power for 2 minutes. Rearrange chicken add sliced apple. Cover and cook for 2 to 4 minutes more until chicken is tender an no longer pink. Place chicken and apple on serving plates. Cover to keep warm.
For sauce. in a one-cup measure combine cornstarch, remaining fruit juice, green onion, and bouillon granules. Stir in cooking liquid. Cook, uncovered on high 2 to 3 minutes or until thickened and bubbly, stirring after every 30 seconds. Spoon sauce over chicken rolls.
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Cheese and Apple Stuffed Chicken Breasts

2 skinless, boneless chicken breasts
1/2 cup chopped apple
2 tablespoons shredded Cheddar cheese
1 tablespoon Italian-style dried bread crumbs
1 tablespoon butter
1/4 cup dry white wine
1/4 cup water
1 tablespoon water
1 1/2 teaspoons cornstarch
1 tablespoon chopped fresh parsley, for garnish

Combine apple, cheese, and bread crumbs. Set aside.

Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.

Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.

Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.