1 8 ounce boneless, skinless chicken breast
1/4 of an apple, skinned and sliced
1 ounce mild cheddar cheese
1 egg beaten
oil for sauteing
1/4 cup cream sherry
Pound chicken to about 1/4 inch in thickness. Place apple and cheese inside breast and close with toothpicks. Roll the breast in flour. Then smother it with the beaten egg and roll it in the bread crumbs until it is completely covered. Saute in the oil until golden brown all over. Let cool and remove toothpicks.
Note: This can be made in advance and stored in the refrigerator for several days if necessary. When ready to make, place in small baking dish and pour sherry over the top. Bake 15 minutes at 375F.
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