Apple-Stuffed Chicken

We had this tonight for dinner. I like to try new recipes and this one seemed to use items I already had on hand. The only exceptions were that I had Granny Smith apples and only apple juice (not cider). It was still a very good recipe--definitely a keeper.

Ingredients

1 Empire, Fuji, or Braeburn apple, cored and finely diced
1/2 cup shredded reduced-fat cheddar
2 T. seasoned dried bread crumbs
1/2 t. thyme (use 1 1/2 tsp if using fresh, which is suggested)
1 T. lemon juice
1/2 t. each salt and pepper, mixed and divided in half
4 boneless, skinless chicken breast halves (about 6 oz. each)
1/4 c. all-purpose flour, for dredging
2 t. canola oil
3/4 c. apple cider
1/2 c. chicken broth
2 t. Dijon mustard

Directions

1. You'll need 12 wooden toothpicks coated with nonstick spray. In a small bowl, mix apple, cheese, bread crumbs, thyme, lemon juice, and half the salt mixture. On a cutting board, lightly press each chicken breast flat with one hand; using a sharp knife, carefully cut into side of breast to form a deep horizontal pocket (do not pierce top, bottom, or far side of breast).
2. Divide the apple mixture into 4 portions and stuff into chicken pockets. With the prepared toothpicks, pin closed. Sprinkle the remaining salt mixture over breasts. Dredge chicken in flour to lightly coat; tap off excess flour. (At this point, chicken can be refrigerated, covered, up to 6 hours.)
3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and brown 3 minutes per side. Pour 1/2 cup of the apple cider and the broth into the skillet. Bring mixture to a boil; reduce heat to low, cover and simmer 5 to 7 minutes until chicken is cooked through and stuffing registers 165 degrees on an instant-read thermometer.
4. Remove chicken to a serving plate; cover with foil to keep warm. Whisk mustard and remaining 1/4 cup cider into juices in skillet; boil mixture 3 minutes on high until reduced and slightly thickened. Spoon sauce over chicken and serve.