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Preptime: 10 min.Cooktime: 15 min.
Carbs: 19g
Fat: 8g
Fiber: 2g
Protein: 34g
Satfat: 1g
Sodium: 117mg
1 teaspoon olive oil
1 small tart apple, peeled and diced
1/2 cup dried cranberries
1 shallot, diced
4 boneless, skinless chicken breasts, about 4 to 6 ounces each
1 1/2 tablespoons olive oil
1/4 cup balsamic vinegar
3/4 cup chicken stock
Directions:
1. Heat 1 teaspoon oil in a skillet over medium high heat. Cook the diced apple until tender, about 3 to 4 minutes.
2. In a small bowl, mix the cooked apple, cranberries, shallots and a splash of the chicken stock and set aside.
3. Cut a deep horizontal pocket in the side of each chicken breast. Make the pocket as large as you can without piercing the top or bottom of the breast. Place 1/4 of the apple mixture in the pocket of each chicken breast. Secure the pocket with toothpicks threading along the side to close.
4. Heat the remaing 1 1/2 tablespoons oil in a heavy oven-proof skillet until it begins to smoke. Cook each side of the chicken until golden brown.
5. Add the vinegar and chicken stock and bring to a boil. Lower the heat and gently simmer the chicken for 2 or 3 minutes per side until cooked through.
6. Remove the chicken breasts from the skillet and keep warm. Continue to cook the sauce until it is reduced to a thick syrup.
7. Taste the sauce and season with salt and pepper. Spoon the sauce over each chicken breast to serve.
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