A chicken recipe I actually like

I am really not one for big pieces of chicken. Like eating a breast of chicken as the main portion of a meal: gross. Cut up in a casserole or fried in a nugget is more my style. Anyway, last week I made this when I wasn't really in the mood for cooking and LOVED it. It was easy and yummy. I'm not morally opposed to cooking with wine but don't typically traverse the wine aisle so I used chicken broth and it was fine. Also, I had extra stuffing that I threw in with the chicken which ended up in the sauce.

Apple Stuffed Chicken Breasts

Ingredients

• 2 skinless, boneless chicken breasts
• 1/2 cup chopped apple
• 2 tablespoons shredded Cheddar cheese
• 1 tablespoon Italian-style dried bread crumbs
• 1 tablespoon butter
• 1/4 cup dry white wine
• 1/4 cup water
• 1 tablespoon water
• 1 1/2 teaspoons cornstarch
• 1 tablespoon chopped fresh parsley, for garnish

Directions

1. Combine apple, cheese, and bread crumbs. Set aside.
2. Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.
3. Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.
4. Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.