Apple Filled Chicken in Pecan Creme Sauce
Submitted by: elfindancer
Rated: 4 out of 5 by 38 members Prep Time: 20 Minutes
Cook Time: 35 Minutes Ready In: 55 Minutes
Yields: 2 servings"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!"
INGREDIENTS:
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:
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.
Happiness comes through doors you didn't even know you left open.
~Angelique~
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