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1
For the marinade: Place the red wine vinegar, apple cider vinegar, the mustards, and honey in a food processor.
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2
Turn it on and drizzle in the olive oil until fully incorporated (emulsified).
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3
Marinate the chicken breasts overnight in this mixture.
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4
Preheat grill or grill pan on high.
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5
Remove chicken breasts from the marinade and transfer to a plate.
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6
Season them with salt and pepper.
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7
Mark the chicken breasts by grilling them only long enough to make grill marks and then rotating them about 45 degrees to make crosshatch marks.
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8
Do this on 1 side only.
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9
The chicken breasts should still be completely raw inside.
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10
Hold breasts in refrigerator until ready to stuff.
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11
For the stuffing: Peel, core, and very roughly chop the apples.
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12
Melt the butter in a saute pan over medium/high heat and add the apples.
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13
Cook the apples for roughly 5 to 10 minutes or until they are deeply browned.
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14
Remove from heat and transfer to a mixing bowl.
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15
Add the fontina and cherries and mix.
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16
Season, to taste, with salt and pepper.
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17
For the chicken: Preheat your oven to 400 degrees F. Cut a slit in the side of each breast (in the thicker part) about 1-inch wide, creating a pocket almost as large as the breast itself.
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18
Stuff the breasts with the apple stuffing mix cramming in as much as possible without ripping the breast.
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19
At this point the breasts are ready to bake and can either be held in the refrigerator for up to 24 hours or baked right away.
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20
When ready to bake, place on a baking sheet and bake for about 12 to 15 minutes or until an instant-read thermometer registers 155 degrees F in the thickest part of the breast.
