Apple Filled Chicken in Pecan Creme Sauce

Apple Filled Chicken in Pecan Creme Sauce

48
ELFINDANCER 3

"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!"
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Ingredients

55 m servings 735 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 735 kcal
  • 37%
  • Fat:
  • 28.2 g
  • 43%
  • Carbs:
  • 71.3g
  • 23%
  • Protein:
  • 45.2 g
  • 90%
  • Cholesterol:
  • 396 mg
  • 132%
  • Sodium:
  • 779 mg
  • 31%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Lightly oil a baking pan.
  2. 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.
  3. Bake in preheated oven for 30 to 35 minutes, or until no longer pink, and juices run clear.
  4. 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.

Footnotes

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

Reviews

48
  1. 57 Ratings

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Most helpful positive review

As a novice gourmet, I was a bit weary of this recipe because it called for a "double boiler", but I fashioned a makeshift one from a stainless steel bowl over a pot of about 1" of simmering wat...

Most helpful critical review

I wish I could have rated this higher. The recipe *sounded* yummy, and it was easy to put together. There were a lot of different flavors, but it still needed - something. I think that substi...

As a novice gourmet, I was a bit weary of this recipe because it called for a "double boiler", but I fashioned a makeshift one from a stainless steel bowl over a pot of about 1" of simmering wat...

I wish I could have rated this higher. The recipe *sounded* yummy, and it was easy to put together. There were a lot of different flavors, but it still needed - something. I think that substi...

Good, but too sweet as written. Next time will cut back on the sugar.

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 ...

This was not a favourite in our house. It was quite a time consuming dish to prepare - definitely not a 20 minute prep time as indicated in the recipe - double that at least. As with other rev...

I substituted some onion for the shallots and swiss cheese for the provolone (because that's all I had available in the kitchen). After reading other comments, I decided to pull back on the swee...

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...

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 t...

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 ...