Cheddar Melt Chicken

With sharp knife held horizontally, cut each chicken breast in half almost but not all the way through; open like book. Cut Cheddar cheese into quarters; insert 1 piece in each breast. Fold breast over to enclose; secure with toothpick. Sprinkle with salt and pepper.

In large nonstick skillet, heat oil over medium-high heat; brown chicken on both sides. Remove to plate.

Add onion, garlic and carrot to pan; cook over medium heat, stirring occasionally, until softened, about 5 minutes. Sprinkle with flour; cook, stirring, for 1 minute. Stir in stock and lemon juice; bring to boil, scraping up brown bits from bottom of pan.

Return chicken and any accumulated juices to pan. Cover and cook over medium-low heat, turning once, until no longer pink inside and sauce is slightly thickened, about 8 minutes. Remove toothpicks. Sprinkle with chives.

Source : Canadian Living Magazine: October 2003