Apple Filled Chicken In Pecan Cream Sauce Recipes

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:

• 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:

• Preheat the oven to 400 degrees F. Brown the chicken in 2 tablespoons olive oil in a 12-inch skillet over medium-high heat. Place the chicken breasts in a 9x13-inch baking pan and place it in the oven. Add 1 to 2 tablespoons unsalted butter to the skillet and brown the onions, scallions, or shallots, garlic, and nuts until the onions are translucent and the nuts are lightly toasted. While the chicken is cooking, put the jelly, soy sauce, wine, lemon juice, mustard, and powdered ginger into the skillet and deglaze the pan. Cook for several minutes to make sure the mixture is smooth and all ingredients are dissolved. Correct seasonings with salt and pepper if necessary. Pour or brush the mixture over the chicken to glaze. Cook the chicken until the skin is crisp, the meat is tender, and the juices run clear, about 45 minutes to 1 1/2 hours depending on the size of the chicken breasts and the heat of the oven. Place chicken breasts on platter and pour remaining sauce, with nuts and onions, over them. Serve with rice or potatoes and a salad. Note: You can use boneless skinless chicken breasts.