Vermont Cheddar & Apple Chicken with Maple Shallot Glaze

• 1- 1/2 pound Boneless Skinless Chicken Breast
• 2 whole Granny Smith Apples Sliced W/skin
• 1/4 pounds Vermont Sharp Cheddar Cheese Sliced
• 1 Tablespoon Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Fresh Ground Black Pepper
• 4 Tablespoons Butter
• 1 whole Shallot, Diced
• 1/4 cups Real Maple Syrup
• 1 Tablespoon Fresh Chopped Flat Leaf Parsley

1. Slice a slit in each chicken breast to create a pocket.
2. Insert a few slices of apple and cheese.
3. Be sure to firmly push towards the back of the pocket.
4. Brush the chicken with olive oil.
5. Salt and pepper to taste.
6. Grill over medium heat, 89 minutes per side.
7. Glaze:
8. Heat butter in a skillet over medium heat.
9. Add shallots and saute until translucent.
10. Add maple syrup and cook on low for just a couple of minutes.
11. Once chicken is done grilling, spoon glaze over top and garnish with parsley.
12. I matched this dish up with Bushs Bourbon Grillin Beans.
13. It was the perfect flavor to go along with the maple in the dish.
14. Yummy.

chicken, skin, cheddar cheese, olive oil, salt, fresh ground black pepper, butter, shallot, maple syrup, fresh chopped flat leaf parsley

Taken from tastykitchen.com/recipes/main-courses/vermont-cheddar-apple-chicken-with-maple-shallot-glaze/ (may not work)