4

2 skinless, boneless chicken breasts
½ cup chopped apple
2 ¼ tbsp Epicurean Butter Extra Virgin Olive Oil
1 tbsp Italian style dried bread crumbs
2 tbsp Cheddar Cheese
¼ cup Epicurean Champagne Aged Balsamic Vinegar
¼ cup water +1 tbsp water
1 ½ tsp cornstarch
1 tbsp chopped fresh parsley for garnish

Combine apple, cheese and bread crumbs. Set aside. Flatten chicken breast between sheets of waxed paper to ¼ inch thickness. Divide apple mixture between chicken breast and roll up each breast. Secure with toothpicks. Put Epicurean Butter Extra Virgin Olive Oil in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add Epicurean Champagne Aged Balsamic Vinegar and ¼ cup of water. Cover and simmer for 15 to 20 minutes or until chicken is no longer pink. Transfer chicken to a serving platter. Combine 1 tbsp. water and cornstarch and stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken and garnish with parsley.