4 (4 ounce) skinned, bined chicken breast halves
3 ounces smoked Gouda, cut into thin slices (any cheese will do, try Brie or cheddar)
2 tablespoons flour
2 teaspoons vegetable oil
1 cup low-salt chicken broth
1 cup apple cider
1 clove garlic, minced
1 tablespoon honey
2 medium Granny Smith or Red delicious apples (about 1/4 lb.) each peeled and cut into 12 wedges
fresh rosemary

Cut a horizontal slit through thickest portion of each breast half to form a pocket; divide cheese evenly among pockets. Dredge chicken in flour.

Heat oil in a large nonstick skillet over high heat. Add chicken and cook 4 minutes on each side or until done. Remove chicken from skillet; set aside; and keep warm in a 250 oven. Add broth, apple cider, and garlic to skillet; bring to a boil and cook 10 minutes or until thick and syrupy, stirring occasionally; Add honey and apple wedges, and cook an additional 5 minutes or until apples are tender, stirring to coat apple wedges with sauce.

Spoon apple sauce over the chicken, and garnish with fresh rosemary, if decired. Yield: 4 servings (serving size: 1 stuffed chicken breast half and 6 apple wedges.)