4 6-ounce large boneless chicken breasts
1 large MacIntosh apple, cored & sliced
4 slices sharp Cabot cheddar cheese
2 eggs beaten
½ cup flour
1 ½ cups bread crumbs
¼ cup drawn butter

Sauce:
¾ cup apple cider
½ cup chicken broth
½ cup sugar
¼ cup sherry
2 teaspoons cornstarch
1/3 cup water
¼ teaspoon salt
1/8 teaspoon pepper

Preheat oven to 375°. Make the sauce by brining the cider, chicken stock, sherry and sugar to a boil in a medium saucepan, then reduce the heat to let simmer for five minutes. Thicken the sauce with the cornstarch and water mixture. Add salt and pepper and set aside to be reheated when served. Make a pocket in the middle of the breast by cutting horizontally along the middle of the chicken breast. Place two or three apple slices and a slice of cheddar in the pocket. Roll the stuffed chicken breast in the flour then dip into the beaten eggs and roll in the bread crumbs. Heat an ovenproof sauté pan over high heat until hot; add the drawn butter and chicken breasts to the pan. Brown chicken breasts on one side, then turn the breasts over and place pan in oven for 8 to 10 minutes or until chicken is fully cooked. Slice the chicken and fan out on the plate. Top with the sauce and serve. Serves 4.

Cook spinach & mushrooms over medium heat until soft. Take off heat and mix with cream cheese. Place filling in the middle of the puff pastry and roll both sides up. Place on a sheet pan, with the rolled sides down. Egg wash (1 egg and 1 tablespoon of water) the strudel. Bake at 350 Degrees for 20-25 minutes.