Chicken breast brushed with a flavorful honey mustard sauce then stuffed with fresh apple slices and white cheddar and roasted along side carrots slathered in the same delicious sauce. This meal is so freaking good and comes together in no time!

INGREDIENTS – serves 2

2T honey
2T dijon mustard
1T olive oil
1/4t thyme
1/4t garlic powder
1/4t salt
1/4t black pepper
Pinch red pepper flakes – optional

4-5 small-med carrots, halved (or 2-3 large, 1/4’d)
2 chicken breasts
1/2 apple, sliced (I like pink ladies but use what you like)
1/3c white cheddar, shredded

Toothpicks

INSTRUCTIONS

Preheat oven to 375°F.

In a large bowl, stir together honey, mustard, olive oil, thyme, garlic powder, salt, pepper and red pepper flakes. Toss carrots to coat then place, cut side down on a large, parchment lined baking sheet (there should be some sauce left in the bowl).

Place the chicken on a cutting board, making sure its very flat. Put your hand flat on top then (carefully) horizontally cut it in half, leaving the top, bottom and opposite side intact, making a little pocket. Brush the inside and outside of the chicken breasts with the remaining sauce. Hold the pocket open and sprinkle about half the cheese in each chicken breast then layer as many apple slices in as you can while still being able to mostly close the pocket back up and use the toothpicks to secure it shut. Once they’re all pinned up, place on the baking sheet with the carrots. Roast for 40-45 minutes.

Remove toothpicks before serving.

ENJOY!