Ingredients
1/3 cup olive oil3 tablespoons cider vinegar2 tablespoons red wine vinegar2 teaspoons honey1 teaspoon Dijon mustard1/2 teaspoon ground mustard8 boneless skinless chicken breast halves (4 ounces each)1 large tart apple, peeled and chopped1 teaspoon butter1/2 cup shredded fontina cheese1/2 cup dried cherries, coarsely chopped1/2 teaspoon salt1/2 teaspoon pepper
Preparation
In a large resealable plastic bag, combine the first six ingredients. Carefully cut a pocket in each chicken breast half; place in bag. Seal and turn to coat; refrigerate for 1 hour.
In a small nonstick skillet, saute apple in butter until tender. Transfer to a small bowl. Stir in the cheese, cherries, salt and pepper. Drain chicken, discarding marinade; stuff with apple mixture. Secure with soaked toothpicks.
Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a thermometer reads 170°. Discard toothpicks.
