Published Jun 19th
Prep 20m Cook 35m Additional - Ready In 55m
Servings 2 servings Calories 734.7

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!

Recipe Ingredients

  • 2 skinless, boneless chicken breast halves
  • 2 slices provolone cheese, halved
  • 1 Granny Smith apple - peeled, cored and thinly sliced
  • 1 shallot, sliced
  • 2 tablespoons milk
  • ½ cup Italian seasoned bread crumbs
  • 3 egg yolks
  • ⅓ cup white sugar
  • ¼ cup white wine
  • ½ teaspoon vanilla extract
  • ¼ cup finely chopped pecans

Cooking Directions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly oil a baking pan.
  2. 2 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.
  3. 3 Bake in preheated oven for 30 to 35 minutes, or until no longer pink, and juices run clear.
  4. 4 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.

Nutrition Facts

  • Calories 734.7
  • Carbohydrate 71.3 g
  • Cholesterol 396.5 mg
  • Fat 28.2 g
  • Fiber 3.9 g
  • Protein 45.2 g
  • Saturated Fat 8.7 g
  • Sodium 778.6 mg
  • Sugar 44.2 g

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Chef's Notes

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


  1. 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 - Read more ...
  2. Good but too sweet as written. Next time will cut back on the sugar.
  3. 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!
  4. 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 - Read more ...
  5. 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 - Read more ...
  6. 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 - Read more ...
  7. 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 - Read more ...
  8. 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 - Read more ...
  9. 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 needs a stronger cheese to balance out the sweetness - Read more ...