Apple-Stuffed Chicken

• 2 tablespoons butter, divided
• 2 boneless skinless chicken breasts
• 12 cup chopped apple
• 14 cup shredded cheddar cheese
• 1 tablespoon dried breadcrumbs
• 1 teaspoon curry powder, plus more for outside
• kosher salt
• ground black pepper
• 14 cup dry white wine
• 14 cup water
• 1 tablespoon water, combined with
• 1 12 teaspoons cornstarch
• 1 tablespoon chopped fresh parsley, for garnish

1. Melt 1 tbsp butter.
2. Combine apple, cheese, bread crumbs and curry powder.
3. Stir in melted butter and set aside.
4. Slice chicken breasts horizontally, parallel to the cutting board, and open like a book.
5. Divide apple mixture between chicken breasts, and roll up each breast.
6. Wrap in plastic wrap, twisting ends tightly to form a compact sausage shape.
7. Refrigerate at least 1 hour, or up to 4 hours.
8. Melt remaining 1 tbsp butter in a small skillet over medium heat.
9. Sprinkle rolled breasts with salt, pepper, and an additional pinch of curry powder.
10. Place stuffed breasts in skillet and brown on all sides, 3-4 minutes per side (times 4 sides).
11. Add wine and 1/4 cup water.
12. Cover tightly and simmer for 15 to 20 minutes, or until chicken is no longer pink.
13. Transfer chicken to a serving platter and tent with foil to keep warm.
14. Combine 1 tablespoon water and cornstarch; stir into juices in pan.
15. Stir continuously until thickened.
16. Slice chicken on a slight bias and arrange on platter.
17. Pour gravy over chicken, and garnish with parsley.
18. Serve.

butter, chicken breasts, apple, cheddar cheese, breadcrumbs, curry powder, kosher salt, ground black pepper, white wine, water, water, cornstarch, fresh parsley

Taken from www.food.com/recipe/apple-stuffed-chicken-344824 (may not work)