Apple filled chicken in pecan creme sauce

Chicken breast is a versatile meat. Its delicate taste and texture combine with a wide variety of flavors. This recipe mixes apple, pecans and vanilla to produce an interesting chicken dish.


2 chicken (fillets, 2 skinless, boneless, breast halves)
2 sli cheese (Provolone)
1 apple (peeled, cored and thinly sliced, Granny Smith or cooking apple)
2 T milk
1 c bread crumbs (seasoned)
1⁄3 c sugar (white)
1⁄4 c pecan nuts (chopped)


  1. Preheat oven to 375° F. Lightly oil a baking pan.
  2. Using a very sharp knife, gently, and carefully cut close to the smooth side of the chicken breast, creating a pocket.
  3. Place 1 half slice of the provolone inside of the pocket, followed by half of the apple slices. Then add a small amount of the shallot, to taste.
  4. Top with the remaining provolone. Pull the pocket closed toeing with twine. Sprinkle with milk and coat with the bread crumbs. Place chicken onto the baking sheet.
  5. Bake in the preheated oven for 30-35 minutes. The juice should run clear.
  6. Using a double boiler, prepare your sauce while the chicken is baking. .
  7. Lightly simmer the water, combining it with the egg yolks and sugar. Beat until the yolk pales and a froth forms. Slowly add the wine. Stir constantly until the sauce thickens. Remove from heat and add the pecans and vanilla.
  8. Ladle some of the sauce onto a serving plate and place your chicken breast on top of it. Drizzle a bit of the sauce over top.
Total time
50 minutes
Cooking time
Preparation time
2 servings


North American cuisine.

challenghing, poultry
entertaining, dinner
Kansas food recipes
Food in U.S.A.