apple filled chicken in pecan cream sauce
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: Allrecipes.com Photo: Joey Joan
prep time
20 Min
cook time
35 Min
method
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yield
2 serving(s)
Ingredients
- 2 - skinless boneless chicken breast halves
- 2 slices provolone or gorgonzola cheese, halved
- 1 - granny smith apple, cored, peeled and thinly sliced
- 1 - shallot, sliced
- 2 tablespoons milk
- 1/2 cup italian seasoned bread crumbs
- 3 - egg yolks
- 2 tablespoons white sugar
- 1/4 cup white wine - or - apple juice
- 1/2 teaspoon vanilla extract
- 1/3 cup finely chopped pecans
How To Make apple filled chicken in pecan cream sauce
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Step 1Using 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.
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Step 2Pull 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.
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Step 3Bake in a preheated 375-degree oven for 30 to 35 minutes, or until juices run clear.
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Step 4While 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.
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Step 5The sauce can be served under the chicken with a small amount drizzed over it.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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