- 4 (5 ounce) skinless boneless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 Michigan apples, peeled and thinly sliced
- 4 ounces feta cheese
- Salt and pepper to taste
- 1 teaspoon fresh thyme
- Prepare hot fire in charcoal or gas grill. Brush chicken with olive oil and season with salt and pepper.
- Grill chicken until juices run clear, 3-4 minutes per side. Remove from grill to platter and tent with foil to keep warm.
- Melt butter in saute pan over medium high heat. Add apples and saute 2-3 minutes, until they begin to brown and become tender. Spoon apples over chicken and top with feta and thyme.