I really liked this recipe. We didn't have white wine, so I subsituted apple juice, and my husband missed my note to reduce the sugar, so the sauce was definitely sweet, but still quite good. I think with the wine, and a little less sugar this would be great. Too much work to put it in my regular rotation, but a great every-now-and-then, special occasion recipe! Thanks!

This was excellent! Husband and three-year old daughter loved it! Didn't have provolone, used Baby Friulano...YUMMY!

Don't get me wrong, this is a good recipe. It's just that the sauce is so powerfully sweet that it overwelms the rest of the flavors. My guests did rave that it was an excellent meal. I used Gouda cheese; which is stronger than provolone, but it still needs something stronger. I'm thinking next time I'll use Blue Cheese and tart apples to try and even out the sweetness of the sauce.

Despite other reviews, I thought this recipe turned out really well. I did lower the sugar content, and although everyone said that it was too sweet, I somewhat expected that to begin with because of the ingredients. I only had cream cheese so I used that instead of provolone and poured the sauce over the chicken for the last 10 minutes of cooking and sprinkled the nuts on top of that. It carmelized nicely and was a great mix of flavors and textures. Thanks for the recipe.

Super yummy and a repeat in our home. I substitute yellow onion for the shallot and add a bit of crumbled gorgonzola and decrease the sugar...which makes the recipe more sweet and savory, rather then being too sweet and rich.

the chicken was fantastic, but the sauce was a little too much for us. I saved the sauce however, and it was fabulous on ice cream :>

I used sharp cheddar cheese and a McIntosh apple - worked great. I also used a difference sauce - made with white wine, chicken broth, sour cream, Parmesan cheese, cornstarch, lemon pepper and salt boiled down. I served the sauce on mashed potatoes with crunchy fried onions. A great dish - perfect for fall!

This was a tad sweet for my tastes, even after reducing the sugar to 2 TBS. I would advise reducing the vanilla instead, maybe by as much as half. Husband loved it, but he did mistake the pecan cream sauce for trash and washed out the bowl before we were able to put it on the chicken. Had to make more; luckily, it doesn't take too long.

I made this dish according to the recipe, and it was awful! Neither my husband nor I could finish it, and I eat just about anything. The sauce is literally nothing more than a custard, so what you're really making is chicken drenched in vanilla pudding. Yuck!

This recipes is great! It seems elegant, yet is so easy and inexpensive! The only thing that came up was that my chicken breasts were to thin to "stuff" so I would either fold them over the stuffing or use two and sandwich the stuffing. The flavors are great and compliment each other! It is so nice to find a great recipe that you can make for just yourself!

This is definitely an interesting dish. The first bite is shocking, but the more you eat the more you love it! The apple/shallot (or onion) filling was a bit too crunchy for our liking. If I make this dish again, I will sautee the apples and shallots before stuffing the breasts. Also, I agree with other reviewers that less sugar is better in the sauce. All in all, with a bit of revision, this could could make a very impressive meal for guests!

Oh,Wow! Really great recipe. I was a little skeptical about using such a sweet sauce on chicken, but it was really perfect just as written. My husband loved it.The chicken was very juicy. I did sprinkle sea salt inside the pocket and outside as well before putting the crumbs on. Baked in the tightest dish I could get it in, then poured the broth that cooked out back over the chicken. I think the saltiness balanced the sweetness nicely.

We made a tailored version for Christmas Eve. The chicken turned out really great. We omitted the sauce though because it just seemed like it would be too much. I also butterflied the chicken, pounded it to make it even, and secured it back together with toothpicks after filling it. We added dried apricots and dried cherries to the recipe with the apples. I think if I did it again, I would probably add a bit more flavor to the filling itself, perhaps a little cinnamon or something. All in all, this was very good though. We would make it again for sure.

This is a great dish, but I would add less sugar next time - a lot less. By the time I was halfway through the dish, it was too sweet to eat. I had to stop right there. The sauce is a bit rich, too. If you cut down on the sugar, probably by half or more, it would be amazing.

This dish was good, very different. There are a lot of flavors going on. I filled the chicken with apples and still only used half the apple. I found the apple to be the best part of the dish though and was sad when they were all gone. As recommended I scaled back on the sugar, only 2 TBS and the sauce was still very sweet. The sauce doesn't reheat very well though, the chicken reheats OK. Thanks for the unique recipe.

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).

This recipe quickly became a favorite. My fiance absolutely loves it, and requests it all the time. It is so quick and easy to make, and it looks so elegant. The sauce is wonderful, the shallots and the apples blend together in the perfect mix of sweet and sharp. I just added a bit of salt and pepper to the chicken before I cooked it. Cutting the pocket in the chicken is easy if you just keep the knife towards the top of the breast where there is a bit of a skin. It works perfect for me everytime, but even if you get a hole in it, the taste is still excellent.