- Meat and poultry
- Cuts of chicken
- Chicken breast
- Stuffed chicken breasts
In this unique dish, chicken breasts are stuffed with apple, cheese and shallot, then baked with a breadcrumb crust.
59 people made this
- 2 skinless, boneless chicken breast fillets
- 2 slices Cheddar or provolone cheese, halved
- 1 Granny Smith apple - peeled, cored and thinly sliced
- 1 shallot, sliced
- 2 tablespoons milk
- 60g seasoned breadcrumbs
- 3 egg yolks
- 5 tablespoons caster sugar
- 4 tablespoons white wine
- 1/2 teaspoon vanilla extract
- 4 tablespoons finely chopped pecans
MethodPrep:20min ›Cook:35min ›Ready in:55min
- Preheat oven to 190 C / Gas 5. Lightly oil a baking tin.
- 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 one half-slice of cheese inside each chicken breast, followed by half of the apple slices and a small amount of shallot. Top with the remaining half slice of cheese. Pull the chicken back together, sprinkle with a small amount of milk, and coat with breadcrumbs. Place stuffed breasts on baking tin.
- Bake in preheated oven for 30 to 35 minutes, or until no longer pink, and juices run clear.
- While the chicken bakes, 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.
Reviews & ratingsAverage global rating:(58)
Reviews in English (50)
Altered ingredient amounts.2 tblsp caster sugar2 tblsp white wine-01 Sep 2010
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!-01 Apr 2003