Gruyere-Stuffed Chicken w/Caramelized Apples and Onions

 
 Ingredients:
  • 4 boneless, skinless chicken breast halves (about 1-3/4 lbs total)
  • Freshly ground nutmeg
  • Salt and freshly ground black pepper
  • 3/4 cup dry breadcrumbs
  • 4 ounces Gruyère cheese, shredded
  • 1 large egg
  • 1 tablespoon milk
  • 3 tablespoons vegetable oil
  • For the caramelized apples and onions:
  • 2 tablespoons butter
  • 1/2 medium red onion, thinly sliced
  • 2 medium apples, peeled and cut into 1-inch chunks
  • 2 tablespoons brandy or apple cider
  • 2 tablespoons currant jelly
  • 1/4 cup water
Preparation:
Preheat the oven to 350°F.
If the chicken breasts have the tenderloins attached, remove them and reserve for another use. Gently pound the breasts between 2 sheets of plastic wrap to a uniform thickness of 1/2-inch. Season with salt and pepper and a little ground nutmeg.
Place a portion of shredded cheese toward the center of each chicken breast and, starting from the narrower of the two ends, roll tightly and secure with a toothpick. Use your fingers to tuck in the open ends of the roll as best you can.
Beat the egg and milk together in a shallow dish. Combine the breadcrumbs with 1 teaspoon of salt, some freshly ground pepper and about 1/2 teaspoon of nutmeg, then spread them on a plate.
Carefully dip the chicken breasts in the egg-milk mixture, then roll them in the breadcrumbs, pressing gently to be sure the crumbs are adhering well.
Heat the vegetable oil in a large pan over medium heat. Add the chicken breasts and cook until the crumbs turn a light golden brown on all sides and the meat begins to firm, 4 to 5 minutes. Transfer to a baking dish and bake until the chicken is no longer pink in the middle, about 15 minutes. Remove from the oven and allow to rest for 5 minutes before slicing.

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