Use a knife to make a pocket inside each chicken breast, making sure that you just open one long edge of the breast and don't cut through to the other side. Tuck a few pieces of cheese into each pocket. Secure closed again with toothpicks. Sprinkle each chicken breast generously with salt and pepper. Heat a medium nonstick skillet to medium-high heat. Add 1 to 2 tablespoons olive oil. Add the chicken breasts to the pan. Reduce the heat to medium. Cook the breasts 4 to 5 minutes on each side, or until cooked through. I like to cook the first side, then flip over and add a lid for the remainder of the cooking time. Make the sauce while the chicken is cooking.
PREPARE THE SAUCE:
Heat the butter in a medium stainless steel skillet over medium-high heat. Add the shallots and saute in the butter until they begin to turn golden brown, 4 to 5 minutes (turning down heat, if necessary). Add the apples, sage and garlic and continue to cook 2 to 3 minutes. Pour in the chicken broth and let it bubble for a few minutes, naturally reducing. Stir in the cream and bacon and heat until creamy and heated through.
Place each chicken breast on a serving plate, pull out the toothpicks, and top each with a generous scoop of the apple- bacon pan sauce. It's especially good over rice.
*If you are preparing this recipe as gluten-free, just be sure to use a brand of broth that is know to be GF.
*For easy clean-up, cook your bacon in the oven. Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with foil and place a rack on top. Spray the rack with nonstick spray. Lay the bacon slices on the rack. Bake it for 15 to 20 minutes, or until the bacon is crisp. Timing will vary depending on the thickness of your bacon. Alternately, you can fry it in a skillet over medium heat until crisp.