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Apple Filled Chicken in Pecan Creme Sauce

SUBMITTED BY: ELFINDANCER

"Apples and Cheese pocketed inside moist chicken are perfectly complimented by a very rich egg-based sweet creme sauce. This recipe is elegant but uses simple ingredients, and easy on the pocketbook!"

RECIPE RATING:

Read Reviews (41)

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PREP TIME	20 Min
COOK TIME	35 Min
READY IN	55 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

2 skinless, boneless chicken breast halves
2 slices provolone cheese, halved
1 Granny Smith apple - peeled, cored and thinly sliced
1 shallot, sliced
2 tablespoons milk
1/2 cup Italian seasoned bread crumbs
3 egg yolks
1/3 cup white sugar
1/4 cup white wine
1/2 teaspoon vanilla extract
1/4 cup finely chopped pecans

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C). Lightly oil a baking pan.
Using a sharp knife, carefully cut a large pocket in each chicken breast. (Hint: Cutting close to the smooth side of the breast ensures no holes in the chicken.) Place 1 half-slice of provolone inside each chicken, followed by half of the apple slices, and a small amount of shallot or onion, to suit your tastes. Top with the remaining half slice of provolone. Pull the chicken back together, sprinkle with a small amount of milk, and coat with breadcrumbs. Place stuffed breasts on baking pan.
Bake in preheated oven for 30 to 35 minutes, or until no longer pink, and juices run clear.
While the chicken bakes, you may start your sauce. In a double boiler over lightly simmering water, combine the egg yolks and sugar. Beat until the yolk lightens and froth forms. Slowly add the wine, stirring constantly, until the sauce thickens. Remove from the heat and stir in the pecans and vanilla. The sauce looks nice served under the chicken with a small amount drizzled over it.

FOOTNOTE

VARIATION: This is also good with a few raisins put into the chicken breasts.

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REVIEWS

Reviewed on Feb. 1, 2004 by BMCLAVY

As a novice gourmet, I was a bit weary of this recipe because it called for a "double boiler",... MORE

Reviewed on Oct. 25, 2003 by mrs. walter

I wish I could have rated this higher. The recipe *sounded* yummy, and it was easy to put... MORE

Reviewed on Sep. 3, 2006 by 1NETLADY

Oh,Wow! Really great recipe. I was a little skeptical about using such a sweet sauce on... MORE

Reviewed on Sep. 3, 2005 by LILYP

This dish was good, very different. There are a lot of flavors going on. I filled the chicken... MORE

Reviewed on Jul. 9, 2005 by OOGAMOMMA

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.

OOGAMOMMA
Jul. 9, 2005

This is very different from any chicken dish I ever made, so I tried to not judge it hastily, but instead took a few moments to truly savor it and decide whether or not I liked it.... and I did like it, with some adjustments. I read other reviews and noted that a couple folks thought the sugar amount was too much, so I, too, cut it back to 2 TBSP, but between that and the vanilla, I did still find the flavor a bit too sweet. I ended up putting salt and pepper on my cutlet to cut back the sweetness. I also subsituted almonds for pecans, because that's all I had on hand, and that worked fine. I had neglected to re-read the sauce preparation directions, and so I did not heat over a double boiler, but directly over a flame in a sauce pan, and it did make the egg yolks a little clumpy, not frothy, but taste-wise, it was OK. My husband said he enjoyed it, and that I should make this again. My children found it so-so, but again, I think because it was such an unfamiliar taste for chicken. I am giving this 4 stars, because I think the combination of ingredients was very unique (but taste-wise, I'd rate it a 3).

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3 users found this review helpful

This is very different from any chicken dish I ever made, so I tried to not judge it hastily,... MORE

Reviewed on Nov. 2, 2004 by kelcampbell

This was not a favourite in our house. It was quite a time consuming dish to prepare -... MORE

Reviewed on Jul. 15, 2007 by Beckifer

I made this dish according to the recipe, and it was awful! Neither my husband nor I could... MORE

Reviewed on Oct. 10, 2005 by Jordyn

This is a great dish, but I would add less sugar next time - a lot less. By the time I was... MORE

Reviewed on Feb. 4, 2005 by ANNALAREYWD

This recipe quickly became a favorite. My fiance absolutely loves it, and requests it all the... MORE

Reviewed on Jan. 28, 2005 by CURLYQ0714

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