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fresh/stuffed - Chicken Breasts w/Cranberry

Source of Recipe

from university of michigan, cancer center
fresh/stuffed - Chicken Breasts w/Cranberry

1 tsp. + 1 1/2 Tbsp. Olive oil
4 boneless, skinless chicken breasts, (4 - 6oz. each)
1 small diced tart apple
1/2 c. dried cranberries
1/4 c. balsamic vinegar
1 diced shallot
3/4 c. chicken stock

Heat the teaspoon oil in a skillet over a medium high heat.
Cook the diced apple until tender, about 3 to 4 minutes.
In a small bowl, mix the cooked apple, cranberries, shallots
and a splash of the chicken stock and set aside.
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 with toothpicks threading along the side to close.
Heat the remaining oil in a heavy oven proof skillet until it begins
to smoke. Cook each side of the chicken until golden brown.
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.
Remove the chicken breasts from the skillet and keep warm.
Continue to cook the sauce until it is reduced to a thick syrup.
Taste the sauce and season with salt and pepper.
Spoon the sauce over each chicken breast to serve.
Makes 4 servings.