Apple Filled Chicken in Pecan Creme Sauce

Recipe View 5 mins Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish. (5 minutes)

Recipe View 10 mins Carefully create a pocket in each chicken breast using a sharp knife. Be mindful to avoid cutting all the way through. (10 minutes)

Recipe View 5 mins Nestle 1 half-slice of provolone inside each pocket, followed by half of the apple slices and a scattering of shallots. Top with the remaining provolone. (5 minutes)

Recipe View 5 mins Gently close the chicken breasts, brush with milk, and generously coat with Italian seasoned bread crumbs. Place stuffed breasts in the prepared baking dish. (5 minutes)

Recipe View 35 mins Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. (30-35 minutes)

Recipe View 5 mins While the chicken is baking, prepare the pecan creme sauce. In a double boiler or heatproof bowl set over a pan of simmering water, whisk together the egg yolks and sugar until the mixture lightens in color and becomes frothy. (5 minutes)

Recipe View 15 mins Gradually whisk in the white wine, stirring constantly, until the sauce thickens to a velvety consistency. (10-15 minutes)

Recipe View 2 mins Remove from the heat and stir in the chopped pecans and vanilla extract. (2 minutes)

Recipe View To serve, place the baked chicken breasts on plates and generously spoon the pecan creme sauce over them. Garnish with extra pecans if desired.