2cupschopped apples, about 2 medium firm, crisp apples, peeled and cored
½cupshredded sharp cheddar cheese
½cupshredded Monterey Jack cheese
3tablespoonsbread crumbs or 5-6 saltine crackers, crushed finely
2cupslow-sodium chicken broth
2-3tablespoonschopped fresh parsley, for garnish (optional)
If the chicken breasts you are using are on the thicker side, slice a pocket in the center of the thickest part to use for stuffing in the apple mixture (similar to this method). If the chicken breasts aren't thick enough to cut a pocket, pound each of them to a thickness of 1/4-inch. Season both sides of the chicken with salt and pepper. Set aside.
In a medium bowl, combine the chopped apples, shredded cheese, bread crumbs and garlic salt. Divide the apple mixture between the chicken breasts, stuffing it into the pockets, if that is the method you used, or topping the flattened chicken breast with the mixture and rolling up and securing with a toothpick.
In a large, 12-inch nonstick skillet, heat the olive oil over medium heat until rippling. Brown the chicken breasts in a single layer, about 5 minutes per side (make sure the oil is hot before adding the chicken so it browns nicely on each side). After browning the second side, pour in the chicken broth and bring the mixture to a simmer. Cover the skillet and simmer the chicken for 10-15 minutes, until cooked through.
Remove the stuffed chicken to a plate or serving platter. In a small bowl, whisk together the cold water and cornstarch and stir the cornstarch slurry into the juices left in the skillet. Bring the mixture to a boil, whisking or stirring, until the mixture is bubbling and thickened slightly. Pour the gravy through a fine mesh strainer (optional - only if you want to get rid of any larger ingredients that leaked out while the chicken was simmering). Pour some of the gravy over the chicken. Garnish with parsley and serve, passing the extra sauce at the table.