Apple Filled Chicken In Pecan Creme Sauce Recipes

Steps:

• In a large skillet, brown the chicken in oil over medium heat for 4 minutes on each side. Combine the apple juice, lemon juice, rosemary, salt and pepper; pour over chicken. Reduce heat; cover and simmer for 10 minutes or until a thermometer reads 170°. Remove chicken and keep warm. , Combine cornstarch and cream until smooth; gradually stir into cooking liquid in skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add parsley. Return chicken to skillet and heat through. Serve with rice.

Steps:

• 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.

Steps:

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

Steps:

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