Recipe 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!"
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skinless, boneless chicken breast halves
provolone cheese, halved
Granny Smith apple - peeled, cored and thinly sliced
Italian seasoned bread crumbs
finely chopped pecans
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 water and this meal came out like I had been cooking for years! I'm proud to be the first to review this unique recipe! Thank you elfindancer!
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 substituting gorgonzola for the provolone would have made this a winner...it needs a stronger cheese to balance out the sweetness of the sauce. I'd give it another chance, though.
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 you're really making is chicken drenched in vanilla pudding. Yuck!
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 reviewers, we found the sauce WAY too sweet - I reduced the amount of sugar and it was still too sweet - more appropriate for a dessert - in fact, we didn't even need dessert when we were done eating! As well, I don't think provolone is the best cheese to use in this dish, something with a creamier texture - brie perhaps.
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 sweetness by reducing the sugar to 2 Tbs and the vanilla to just over 1/4 tsp. I also added a splash of milk to thin the sauce out so that it wasn't too custard-like. The result was phenomenal! I will definitely make this recipe again... what a different way to prepare chicken.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Apple Filled Chicken in Pecan Creme Sauce
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 253
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