Apple Filled Chicken in Pecan Crème Sauce

posted by 8 years ago


2 skinless, boneless chicken breast halves

2 slices provolone cheese, halved

1 Granny Smith apple – peeled, cored and thinly sliced

1 shallot, sliced

2 Tbs. milk

½ c. Kinnikinnick bread crumbs

3 egg yolks

1/3 c. white sugar

¼ c. white wine or chicken broth

½ tsp. McCormick Extracts – vanilla extract

¼ c. Fisher Nuts chopped pecans


Preheat oven to 375 degrees. Lightly oil a baking pan. Using a sharp knife, carefully cut a large pocket in each chicken breast. Place ½ 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 for 30-35 minutes, or until no longer pink, and juices run clear. While the chicken bakes, start the 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. Drizzle the sauce under the chicken and a small amount over the top.

tags:  poultry, chicken, sauces, fruits, Apple Filled Chicken in Pecan Crème Sauce
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