Apple and Cheddar Stuffed Chicken Breasts

Ingredients:

4 boneless, skinless chicken breasts
½ teaspoon salt
¼ teaspoon black pepper
12 very thin peeled apple slices (Gala recommended)
¼ cup shredded Cheddar cheese
1 tablespoon oil
½ cup apple cider

Directions:

1.  Preheat oven to 350 degrees. 
2. Using a knife cut a slit about 2 inches long in thick side of each chicken breast to form a pocket (do not cut in half.)
3. Sprinkle inside of pockets and outside of chicken with salt and pepper.  Stuff each with 3 apple slices and 1 tablespoon cheese.  Pinch edges to seal; secure with 1 or 2 wooden picks.
4. In a large ovenproof skillet, heat oil over medium-high heat.  Add chicken; cook for 2 minutes on each side, or until lightly browned.
5. Bake for 18-20 minutes, or until done, turning once. 
6. Remove from skillet; place on a serving plate and discard picks.
7. In a small saucepan, pour pan drippings through a fine wire-mesh strainer, discard solids.  Stir in cider and bring to a boil over medium high heat.  Cook, stirring often for 2 minutes or until mixture is reduced to 1/3 cup. 
8.  Drizzle apple cider mixture over chicken.