Caramelized Apple Stuffed Chicken Breast (Food with Flair)
2 oz red wine vinegar
3 oz apple cider vinegar
2 tsp Dijon mustard
1 tsp dry mustard
4 tsp honey
7 oz olive oil
3 medium apples
1 oz butter
6 1/2 oz of fontina cheese
6 1/2 oz of dried Craisins
Place red wine vinegar, apple cider vinegar, the mustards, and the honey in food processor. Mix until it is blended and then drizzle in the olive oil. Pour over chicken and marinate over night.
Preheat grill. Remove chicken breast from marinade and transfer to a plate. Season with salt and pepper.
Place chick on hot grill to grill mark the breast. Do this on one side only. Remove from grill and hold breast in the refridgerator until ready to stuff. The breast will be raw inside.
For the stuffing, peel, core, and very roughly chop the apples. Melt the butter in a saute pan over medium heat and add the apple. Cook the apples for roughly 5 to 11 minutes or until they are deeply browned. Remove from the heat and transfer to a mixing bowl and add the cheese and the cherries and mix. Season with salt and pepper.
Preheat oven to 400 degrees. Take chicken breast from the refridgerator and cut a slit in the side of each breast ceating a pocket. Stuff the breast with the apple stuffing cramming in as much as possible. Bake on a baking sheet for 12 to 15 minutes or until they are at 155 degrees in the thickest part of the breast.
You can make extra marinade that you do not put on the chicken. Thicken it and make it into a glaze to pour over the chicken before serving.
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