Apples and Cheese pocketed inside moist chicken are perfectly complimented by a very rich egg-based sweet creme sauce. This recipe is elegant but uses simple ingredients, and easy on the pocketbook!

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C). Lightly oil a baking pan.

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  • Using a sharp knife, carefully cut a large pocket in each chicken breast. (Hint: Cutting close to the smooth side of the breast ensures no holes in the chicken.) Place 1 half-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 in preheated oven for 30 to 35 minutes, or until no longer pink, and juices run clear.

  • While the chicken bakes, you may start your 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. The sauce looks nice served under the chicken with a small amount drizzled over it.

Tips

VARIATION: This is also good with a few raisins put into the chicken breasts.

Nutrition Facts

735 calories; 28.2 g total fat; 396 mg cholesterol; 779 mg sodium. 71.3 g carbohydrates; 45.2 g protein; Full Nutrition

Reviews (48)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/01/2004
As a novice gourmet I was a bit weary of this recipe because it called for a "double boiler" but I fashioned a makeshift one from a stainless steel bowl over a pot of about 1" of simmering water and this meal came out like I had been cooking for years! I'm proud to be the first to review this unique recipe! Thank you elfindancer! Read More
(24)

Most helpful critical review

Rating: 3 stars
10/25/2003
I wish I could have rated this higher. The recipe sounded yummy and it was easy to put together. There were a lot of different flavors but it still needed - something. I think that substituting gorgonzola for the provolone would have made this a winner...it needs a stronger cheese to balance out the sweetness of the sauce. I'd give it another chance though. Read More
(22)
57 Ratings
  • 5 star values: 21
  • 4 star values: 23
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
02/01/2004
As a novice gourmet I was a bit weary of this recipe because it called for a "double boiler" but I fashioned a makeshift one from a stainless steel bowl over a pot of about 1" of simmering water and this meal came out like I had been cooking for years! I'm proud to be the first to review this unique recipe! Thank you elfindancer! Read More
(24)
Rating: 5 stars
02/01/2004
As a novice gourmet I was a bit weary of this recipe because it called for a "double boiler" but I fashioned a makeshift one from a stainless steel bowl over a pot of about 1" of simmering water and this meal came out like I had been cooking for years! I'm proud to be the first to review this unique recipe! Thank you elfindancer! Read More
(24)
Rating: 3 stars
10/25/2003
I wish I could have rated this higher. The recipe sounded yummy and it was easy to put together. There were a lot of different flavors but it still needed - something. I think that substituting gorgonzola for the provolone would have made this a winner...it needs a stronger cheese to balance out the sweetness of the sauce. I'd give it another chance though. Read More
(22)
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Rating: 4 stars
10/25/2008
Good but too sweet as written. Next time will cut back on the sugar. Read More
(11)
Rating: 1 stars
07/15/2007
I made this dish according to the recipe and it was awful! Neither my husband nor I could finish it and I eat just about anything. The sauce is literally nothing more than a custard so what you're really making is chicken drenched in vanilla pudding. Yuck! Read More
(9)
Rating: 2 stars
11/02/2004
This was not a favourite in our house. It was quite a time consuming dish to prepare - definitely not a 20 minute prep time as indicated in the recipe - double that at least. As with other reviewers we found the sauce WAY too sweet - I reduced the amount of sugar and it was still too sweet - more appropriate for a dessert - in fact we didn't even need dessert when we were done eating! As well I don't think provolone is the best cheese to use in this dish something with a creamier texture - brie perhaps. Read More
(7)
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Rating: 5 stars
05/04/2010
I substituted some onion for the shallots and swiss cheese for the provolone (because that's all I had available in the kitchen). After reading other comments I decided to pull back on the sweetness by reducing the sugar to 2 Tbs and the vanilla to just over 1/4 tsp. I also added a splash of milk to thin the sauce out so that it wasn't too custard-like. The result was phenomenal! I will definitely make this recipe again... what a different way to prepare chicken. Read More
(5)
Rating: 4 stars
07/09/2005
This is very different from any chicken dish I ever made so I tried to not judge it hastily but instead took a few moments to truly savor it and decide whether or not I liked it.... and I did like it with some adjustments. I read other reviews and noted that a couple folks thought the sugar amount was too much so I too cut it back to 2 TBSP but between that and the vanilla I did still find the flavor a bit too sweet. I ended up putting salt and pepper on my cutlet to cut back the sweetness. I also subsituted almonds for pecans because that's all I had on hand and that worked fine. I had neglected to re-read the sauce preparation directions and so I did not heat over a double boiler but directly over a flame in a sauce pan and it did make the egg yolks a little clumpy not frothy but taste-wise it was OK. My husband said he enjoyed it and that I should make this again. My children found it so-so but again I think because it was such an unfamiliar taste for chicken. I am giving this 4 stars because I think the combination of ingredients was very unique (but taste-wise I'd rate it a 3). Read More
(5)
Rating: 5 stars
09/03/2006
Oh Wow! Really great recipe. I was a little skeptical about using such a sweet sauce on chicken but it was really perfect just as written. My husband loved it.The chicken was very juicy. I did sprinkle sea salt inside the pocket and outside as well before putting the crumbs on. Baked in the tightest dish I could get it in then poured the broth that cooked out back over the chicken. I think the saltiness balanced the sweetness nicely. Read More
(5)
Rating: 4 stars
09/03/2005
This dish was good very different. There are a lot of flavors going on. I filled the chicken with apples and still only used half the apple. I found the apple to be the best part of the dish though and was sad when they were all gone. As recommended I scaled back on the sugar only 2 TBS and the sauce was still very sweet. The sauce doesn't reheat very well though the chicken reheats OK. Thanks for the unique recipe. Read More
(5)