Ingredients:
2 skinless, boneless chicken breasts
1/2 cup chopped apple
2 tablespoons shredded Cheddar cheese
1 tablespoon Italian-style dried bread crumbs
1 tablespoon butter
1/4 cup dry white wine
1/4 cup water
1 tablespoon water
1 1/2 teaspoons cornstarch
1 tablespoon chopped fresh parsley, for garnish

Directions:
Combine apple, cheese, and bread crumbs.
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 wine and 1/4 cup water.
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.
Cook and stir until thickened.
Pour gravy over chicken, and garnish with parsley.
Serve.