6 whole chicken breasts, boned and split
2 med. apples, peeled and cored
6 tbsp. butter
1 med. onion, finely chopped
1 clove garlic, minced
1 c. soft bread crumbs
1/2 tsp. salt
1/2 tsp. rosemary
1/2 tsp. basil
3/4 c. apple juice
2 tbsp. cognac or sherry
Cornstarch (optional)

Place chicken between sheets of plastic wrap, and pound with mallet until thin. Grate apples and set aside. Melt 3 tablespoons butter in a large skillet. Sauté onion and garlic until tender. Stir in apple, bread crumbs, salt, rosemary, and basil. Stir cornstarch into apple juice until smooth. Stir in over low heat until thoroughly mixed. Add cognac or sherry.

Spoon 2 or 3 tablespoons apple mixture onto boned side of each chicken breast.

Roll up, tucking in ends, and secure with wood picks. Place in a buttered casserole dish and bake at 350 for 45 minutes or until chicken is cooked through (thermometer reads 160°F).