CHEDDAR CHICKEN WITH HOT APPLE SALSA
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 cumin
1 tablespoon crushed green peppercorns
1/8 teaspoon 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.
Source: National Chicken Council
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 cumin
1 tablespoon crushed green peppercorns
1/8 teaspoon 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.
Source: National Chicken Council
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