Apple Stuffed Chicken Breast

2 skinless, boneless chicken breasts
1/2 c chopped apple
2 tbsp shredded Cheddar cheese
1 tbsp Italian-style dried bread crumbs
1 tbsp butter
1/2 cup chicken stock
1 tbsp chicken stock (would of used apple juice but I didn't have any)
1 1/2 teaspoons cornstarch
1 tbsp rubbed sage
1 tsp cinnamon
2 tsp apple pie spice,  divided
1/2 tsp nutmeg
1/2 apple sauce

Combine apple, cheese, bread crumbs, cinnamon, 1 tbs apple pie spice, nutmeg and sage.  Set aside. 

Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.

Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts.

 Add chicken stock. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink
Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan, add 1 tsp apple pie spice and any extra apple you had from stuffing.  OK now this is were I had to figure out what to do the gravy was too corn starchy for me , so I added 1/2 cup of apple sauce. Stir until thickened, Pour gravy over chicken

This recipe developed from one I found on allrecipes.com posted by Behr. Thanks Behr for sharing your recipe!