2 whole chicken breasts, skinned, boned, halved, and flattened with excess fat removed
2 apples (1 red, 1 green Granny Smith)
4 slices Monterey Jack cheese
1/2 c. bread crumbs
Parsley
1 c. cider or apple juice
Dash of nutmeg
Dash of paprika
2 tsp. melted butter

In a flat dish, press bread crumbs into chicken on both sides; set aside. Peel apples, core and slice. Put chicken in dish, top with apples, alternating red and green slices. Sprinkle with nutmeg. Top with cheese. Top with parsley and paprika; add cider or juice to casserole and dot with butter. Bake in preheated 425 degree oven for 25 minutes. Serve over rice (brown rice is good with this).