so "gouda" & so low in points! GOUDA-STUFFED CHICKEN

(OK, so I shouldn't apply for a job as a cookbook photographer. )

But I wanted to share this recipe with you, especially those that are looking for something healthy or "diet-friendly".

Last week for dinner I made Gouda-Stuffed Chicken and it was sooooo good! Or as I like to call it: "Gouda!" It was easy, too. I loved the smoked gouda flavor, especially with the apple-juice/broth gravy. The only thing I would change would be the apples. Gotta be honest: I disliked the apples so much that I picked them off my plate. But they sure looked pretty! Next time I would just leave the apples out, or I am toying with the idea of trying it with sliced pears. Here's some photos of the step-by-step process. The recipe below is only 8 points! Not bad for something stuffed with cheese and covered in a sugary juice-sauce! This would be great with green beans or a green salad. Or beets. But then again, I LOVE BEETS and most people don't. No matter what you serve with it, try it and let me know what you think, okay?

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I love cheese. I'd rather tour a cheese factory than a chocolate factory anyday.

And smoked gouda. Come on...that's just YUM!

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It smelled so good as the chicken cooked and the cheese melted inside

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A little honey drizzled on the apples

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Getting the broth/juice mixture nice and hot. Cook it long enough that it thickens.
This part I would not leave out--it was really, really good drizzled over the meat.
The apples on the other hand...well, that I'd reconsider. Maybe pears?


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Cookin' the apples until crisp-tender

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Gouda-Stuffed Chicken
1 breast + 1/3 apple mixtures =8 points

4 boneless, skinless chicken breast halves
2 oz. smoked gouda cheese, cut into thin pieces
2 tbl. Flour
¼ t. salt
1/8 t. pepper
2 t. olive or canola oil
1 garlic clove, minced
1 c. red.-sodium chicken broth
1 c. apple juice
2 lg. tart apples, very thinly sliced (or pears)
1 tbl. Honey

Cut a slit lengthwise through the thickest part of each chicken breast. Fill with cheese.
In a shallow bowl, combine flour, salt, and pepper.
Dip the chicken in the flour mixture on both sides. Shake off excess.

In large skillet, cook chicken in 1 tbl. Oil over medium heat for 8-10 minutes
on each side or until juices run clear. Remove and keep warm.

In same skillet, sauté garlic in remaining oil for 1 minute.
Add broth and cider, stirring to loosen browned bits. Bring to boil. Reduce heat.
Simmer uncovered for 12 minutes or until mixture is reduced to about 1 c.
Stir in apples (pears) and honey. Return to boil. Reduce heat.
Simmer, uncovered for 5 minutes or until apples are crisp-tender.
Serve over chicken.