Heat oven to 350°F. With sharp knife, cut 3-inch slit in meaty side of each chicken breast half to form pocket.
In small bowl, combine cheese, chopped apple and 1 teaspoon green onions; mix well. Gently spoon half of filling into each pocket. Close with toothpick or small skewer. Place in ungreased 10x6-inch (1 1/2-quart) baking dish. Brush with olive oil. Sprinkle with salt, pepper and paprika. Pour cider and broth over chicken.
Bake at 350°F. for 35 to 40 minutes or until chicken is fork-tender and juices run clear.
Remove from oven. Remove chicken from baking dish; place on serving platter. Cover to keep warm. Add rice and 1 tablespoon chopped green onions to juices in baking dish; mix well. Place apple slices over rice.
Cover; return to oven. Bake an additional 2 to 4 minutes or until liquid is absorbed. Serve rice with chicken. Sprinkle each serving with chopped pecans.