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.
Ingredients
Instructions
Preheat oven to 375° F. Lightly oil a baking pan.
Using a very sharp knife, gently, and carefully cut close to the smooth side of the chicken breast, creating a pocket.
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.
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.
Bake in the preheated oven for 30-35 minutes. The juice should run clear.
Using a double boiler, prepare your sauce while the chicken is baking. .
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.
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.
Notes
Slightly acid apples should be chosen, such as Reineta or Granny Smith.
Substitute pecans with cashews, almonds, walnuts or hazelnuts.
Chicken breast is very lean and can be dry. It is juicy with a moist filling and served with a creamy sauce.
Source
Food in U.S.A.