Real Recipes From Real Home Cooks ®

apple filled chicken in pecan cream sauce

(1 rating)
Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

Another recipe using shallots in the sauce. This looks and sounds absolutely sinful! I can't wait to try it, and I hope you will too. However, after reading some reviews, I have tweaked it a bit to cut down on sweetness. Recipe: Photo: Joey Joan

(1 rating)
yield 2 serving(s)
prep time 20 Min
cook time 35 Min

Ingredients For apple filled chicken in pecan cream sauce

  • 2
    skinless boneless chicken breast halves
  • 2 slice
    provolone or gorgonzola cheese, halved
  • 1
    granny smith apple, cored, peeled and thinly sliced
  • 1
    shallot, sliced
  • 2 Tbsp
  • 1/2 c
    italian seasoned bread crumbs
  • 3
    egg yolks
  • 2 Tbsp
    white sugar
  • 1/4 c
    white wine - or - apple juice
  • 1/2 tsp
    vanilla extract
  • 1/3 c
    finely chopped pecans

How To Make apple filled chicken in pecan cream sauce

  • 1
    Using a sharp knife, carefully cut a large pocket in each chicken breast. Place 1/2 slice cheese inside each chicken piece, follwed by half of the apple slices, and a small amount of shallot. Top with the remaining 1/2 slice of cheese.
  • 2
    Pull the chicken back together, sprinkle with a small amount of milk and coat with breadcrumbs. Place the stuffed breasts on a lightly oiled baking pan.
  • 3
    Bake in a preheated 375-degree oven for 30 to 35 minutes, or until juices run clear.
  • 4
    While the chicken bakes, you can make 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 (or apple juice), stirring constantly, until the sauce thickens. Remove from heat and stir in the pecans and vanilla.
  • 5
    The sauce can be served under the chicken with a small amount drizzed over it.