~chicken breast stuffed with apple and cheese~

Ingredients

• 6 large boneless
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 3 ounces shredded mix cheese
• 1 tsp finely grated lemon rind
• 2 large firm apples
• 1 pressed clove of garlic
• 1 tsp herbs of Provence
• 1-2 large eggs
• 1 1/3 cup bread crumbs
• 1/2 cup grated Parmesan cheese
• 2 tbl unsalted butter
• 1/2 cup olive oil

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Preparation

• Place chicken breasts on a large sheet of waxed paper; cover with another sheet of waxed paper.
• Pound breasts to a 1/4-inch thickness. Remove the top sheet of waxed paper and season with the pepper and salt.
• In a medium bowl combine the cheese, lemon rind, and apple, add pressed garlic and herbs of Provence, using a spoon mix until combined.
• Divide apple mixture among the chicken breasts and spread the mixture evenly over half the surface of each breast.
  
• Put about 1/2 cup of flour onto a sheet of waxed paper. In a small bowl, combine the egg and 1 tablespoon water. In a shallow bowl, combine the bread crumbs and Parmesan cheese.
• Dust each filled breast with flour, then dip it into the egg mixture and then coat with bread crumbs mixture.
• In a large, heavy skillet, heat butter and oil over medium heat. Add chicken; cook until browned and cooked through, about 7 to 8 minutes per side.
• Drain on paper towels and serve with rise or a potato salad.

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