Andrew's Apple Stuffed Chicken with Cider Cream Sauce

Preheat oven to 450 degrees. Slice each chicken breast halve horizontally nearly in half but do not cut all the way through. After slicing each chicken breast halve nearly in half, open each chicken breast halve and stuff with 2 thinly sliced apples. Once stuffed, close each chicken breast halve. Dredge each chicken breast halves in flour on both sides and shake off any excess flour. Season chicken breasts halves with salt and pepper on both sides to taste. Using a large skillet, heat 3 tablespoons of butter and saute each side of chicken breast halves using medium-high heat until brown (approximately 5 minutes each side). Do not cook chicken breast halves. In a 9x13 glass baking dish apply generous amounts of cooking spray or butter to prevent chicken breast halves from sticking to glass baking dish. Place each chicken breast halves into glass baking dish. Place into oven and cook for 30 to 40 minutes or until done. Place the two remaining thinly sliced apples into skillet and saute in existing butter until brown. The sauteed apples will be used for garnishment and place near or on top of cooked chicken breast halves as shingles when the chicken breast halves are ready to be served. SAUCE In a medium sized saucepan heat cider using high heat until reduced by 1/3. Whisk in Dijon mustard, Cayenne pepper, salt, pepper and cream and cook and constantly whisk until reduced by 1/3 or until thick. Sauce will be poured over chicken breast halves when ready to serve. Lower Fat Solution: Use Fat-Free Half-and-Half instead of Cream, use 1 tablespoon of butter instead of 3 tablespoons.