Stuffed Chicken Breast with Apples, Almonds and Blue Cheese

Preheat the oven to 400 degrees F. Coat a shallow roasting pan with cooking spray.

Using a sharp paring knife, slice a pocket into each chicken breast, as if halving a bagel, without completely cutting through the other side. Arrange chicken in prepared pan and set aside.

In medium bowl, combine blue cheese, almonds, apple, and dill. Add a pinch each of salt and black pepper. Mix together with a fork until mixture is well blended and comes together. Divide mixture into four equal portions and spoon each portion into the pocket of the chicken. Brush olive oil all over the top of chicken and season the top with salt, black pepper and dried onion (1 teaspoon dried onion for each breast). Bake 25 to 30 minutes, until chicken is golden brown and cooked through.

Note: Not apple season? Not a problem: Substitute peaches or nectarines for the apples. Morphing options: Since the filling for the stuffed chicken is also great chilled, make an extra batch and spoon it over grilled or roasted salmon, shrimp or grilled pork chops.