Yummy chicken recipe

Stuffed Chicken Breasts with Orange-Sage Sauce

*Enough chicken breasts for each member of family
* slices of melting cheese
* 1-2 small Gala apples thinly sliced
* Salt & Pepper
* ¼ cup flour
* 1 Tbsp. olive oil and butter
* Sage- fresh or ground

Cut pocket into side of chicken breasts being careful not to cut through. Flatten breasts between 2 sheets of plastic wrap with a meat mallet or a handy rolling pin until even thickness.
Stuff each chicken breast with 1 slice of cheese and several slices of apple. Close with toothpicks. Season with salt and pepper, then lightly coat with flour. Warm olive oil & butter in non-stick skillet then add chicken and chopped sage; sauté 5-6 minutes turning once. Continue cooking until juices run clear & breasts are nicely browned. Serve with a drizzle of:

Orange-Sage Sauce

* 2½ Tbsp. orange juice
* 3 Tbsp. chicken broth
* 1½ Tbsp. butter

Using same non-stick skillet from sautéed chicken, add orange juice & chicken broth over low heat. Scrape any browned pieces right into your sauce. Increase heat and add butter, swirl around until sauce comes to a boil. Reduce until slightly thick; spoon sauce over chicken when serving.

Haley's additional notes:
(1) this recipe does not make good leftovers. So only make enough chicken for one night.
(2) We served this with roasted asparagus and the rest of the apple slices - yum!
(3) ground sage is better than fresh (in my opinion) for this dish
(4) don't go overboard on the butter
(5) I don't flatten the chicken breasts. My chicken breasts already started out as A cup, not D cup.
(6) The "melting" cheese is kind of expensive, but we made this dish a few times in about 6 weeks, so I felt like we got good use out of it.
(7) credit for this recipe goes to the gals over at Good Things Utah