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Pan-Roasted Stilton Chicken with Apples
- 4 boneless skinless chicken breast halves (about 1 1/2 pounds)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon unsalted butter
- 1 1/2 teaspoons extra-virgin olive oil
- 2 unpeeled Honeycrisp or Fuji apples, cored and sliced 1/4 inch thick (about 2 1/4 cups)
- 2 ounces Stilton cheese, crumbled (about 1/3 cup)
Directions:View on Epicurious
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