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© Meredith Corporation. All rights reserved. Used with permission.
For filling, in a large skillet melt butter over medium-low heat. Add onion, cook, covered, for 13 to 15 minutes or until tender, stirring occasionally. Add apple, cook, uncovered, over medium-high heat for 3 to 5 minutes or until golden, stirring frequently. Stir in cheese and thyme. Spread in a shallow baking pan to cool quickly.
Using a sharp knife, cut a pocket in each chicken breast half by cutting horizontally through the thickest portion to, but not through, the opposite side. Spoon filling into pockets. Sprinkle chicken with salt and pepper. Secure openings with wooden toothpicks.
In a small bowl combine honey and vinegar; set aside.
Coat a grill pan with cooking spray, heat over medium heat. Add chicken; cook for 20 to 24 minutes or until chicken is done (165°F), turning once halfway through cooking and brushing with honey mixture for the last 2 minutes of cooking.