Apple Rosemary Stuffed Chicken Breast

serves 4

4 boneless, skinless chicken breast halves

2 tablespoons olive oil, divided

salt and freshly ground pepper to taste

1 medium onions, chopped

1 large cloves garlic, minced

1 tablespoon sugar

1 teaspoons minced fresh rosemary or 1/4 teaspoon dried

1/4 cup cider vinegar

6 tablespoons cream cheese, divided

3 firm granny smith apples, peeled, cored and chopped

2 tablespoons butter

On medium heat sauté the onions in 1 tablespoon oil. Cook, stirring, until the onions are soft, about 5 minutes. Add apple, garlic, sugar and rosemary and sauté about 3 minutes, increase the heat to medium-high, stir in vinegar and cook until the liquid has evaporated, be careful not to burn. Take off the heat, remove 4 tablespoons of mixture and put them in a small bowl. Add 3tablespoon of the cream cheese to the removed apple mixture, mix together until blended.

To butterfly each breast half. Place chicken on a cutting board. Hold the knife blade flat and parallel to the board, make a lengthwise cut through the center of the meat cutting from narrow edge, stop short of the wider edge so that the breast remains in one piece. Open as you would a book. Place 1/4 of cheese, apple mixture in the centre of each chicken breast and fold.

Heat 1 tablespoon of oil in a non-stick skillet over medium-high heat. Season the chicken breasts with salt and pepper and add to the pan. Cook until browned on both sides, 6 to 6 minutes per side. Transfer to a plate and keep warm.

Heat remaining apple mixture, add remaining cream cheese and butter stir until you have a smooth sauce; serve over chicken