Does anyone have a recipe for chicken topped with apple slices, cheese sauce, and a crumb topping?

I had a dish like this at Cracker Barrel years ago and I haven't seen anything like it since. I've looked all over for a recipe and found some similar but nothing even close.Does anyone have a recipe for chicken topped with apple slices, cheese sauce, and a crumb topping?
It's sooo good. This recipe is for chicken breast stuffed with a delicious apple filling. Its really wonderful. Enjoy.





* 2 skinless, boneless chicken breasts


* 1/2 cup chopped apple


* 2 tablespoons shredded Cheddar cheese


* 1 tablespoon Italian-style dried bread crumbs


* 1 tablespoon butter


* 1/4 cup dry white wine


* 1/4 cup water


* 1 tablespoon water


* 1 1/2 teaspoons cornstarch


* 1 tablespoon chopped fresh parsley, for garnish





1. Combine apple, cheese, and bread crumbs. Set aside.


2. Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.


3. Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.


4. Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.Does anyone have a recipe for chicken topped with apple slices, cheese sauce, and a crumb topping?
CHICKEN WITH APPLE AND CHEESE





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).