In a medium bowl, combine apple, cheese and bread crumbs; set aside.
Place chicken breast halves in a large zipper-topped plastic bag and pound to 1/4-inch
thickness (I use my rolling pin for this purpose). Spoon apple mixture evenly on chicken, roll up and secure with toothpicks.
In a large skillet with a tight-fitting lid, melt the butter over medium-high heat. Add stuffed
chicken breast rolls and cook just until browned on the outside (you are not cooking them all
the way through). Add wine (or juice/vinegar) and 1/3 cup of the water; cover and simmer for
15 to 20 minutes or until chicken is cooked through; transfer to a serving platter.
Combine remaining water and cornstarch; stir into pan juices until thickened. Pour hot gravy
over chicken rolls and garnish with chopped parsley.