Apple Filled Chicken In Pecan Creme Sauce Recipes

APPLE FILLED CHICKEN IN PECAN CREAM SAUCE

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.

PECAN-STUFFED CHICKEN BREAST

Steps:

• Lay out a 15-inch-long piece of plastic wrap on a cutting board and drizzle it with a little olive oil. Lay a butterflied chicken breast, cut side up, on the plastic wrap. Fold the plastic wrap over to cover. Using a meat pounder, pound out the thicker parts of the breast so that it's uniformly thick. Fold the plastic wrap open and brush the chicken breast with the molasses; season with generous pinches of fennel, salt and pepper. (This will be the inside part of the breast that gets stuffed.) Fold the plastic wrap back over and flip the breast over. Fold plastic wrap open and season the other side of the breast with salt and pepper. (This is the outside that will later get seared in the pan.) Re-cover with the plastic wrap and place on a plate. Repeat this process with the remaining chicken breasts. Refrigerate for 1 hour or up to overnight.
• Heat the 2 tablespoons olive oil in a large skillet over medium heat. Add the onions, season with salt and pepper, and saute until soft and translucent, about 5 minutes. Add the garlic and pecans, and cook another 2 minutes. Add the tarragon and cook another minute. Taste and adjust the seasoning if necessary. Remove from heat and let cool to room temperature.
• Remove a butterflied breast from the plastic wrap. Place it on a cutting board, molasses-side up. Place 1/4 cup of the filling on half of the chicken breast. Fold over the other half to enclose the filling. Using a bamboo skewer, close up the opening by threading the skewer through one end of the opening to the other to secure. Repeat with the remaining chicken breasts and filling.
• Heat the canola oil in a large skillet over medium-high heat. Add the stuffed chicken breasts and cook for about 3 minutes per side, until nicely browned. Add the wine, chicken broth and crushed tomatoes. Turn down the heat to low, cover, and poach until the chicken is cooked through, another 8 minutes.
• Transfer the chicken to a plate, remove the skewers, cover the chicken with foil and let rest for 5 minutes. While chicken is resting, turn up the heat on the poaching liquid to medium, add the crushed red pepper, and let simmer until thickened and reduced by a third, about 5 minutes. Taste and adjust the seasoning if necessary. Strain the sauce into a small pot and keep warm over low heat until ready to serve.
• To serve: Slice the chicken, if desired, and arrange on a serving platter. Pour some sauce over the top. Serve immediately, with extra sauce on the side.

CHICKEN WITH APPLE CREAM SAUCE

Steps:

• Season chicken with salt and pepper.
• In a large skillet over medium-high heat oil, cook chicken about 4 minutes per side or until browned.
• Add juice concentrate, lemon juice and rosemary to skillet.
• Reduce heat; cover and simmer for 10 minutes or until internal juices run clear.
• Remove chicken from the skillet.
• In a small bowl, whisk together cornstarch and cream.
• Add cream mixture to skillet.
• Cook, stirring until thickened, about 1-2 minutes.
• Stir in parsley.
• Return chicken to skillet.
• Heat about 2 minutes.
• To serve, place chicken on rice, spoon sauce over the chicken and top with chopped apples.

CHICKEN WITH APPLE CREAM SAUCE

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.

AUTUMN APPLE CHICKEN

Steps:

• In a large skillet, heat oil over medium heat. Brown chicken thighs on both sides; sprinkle with salt and pepper. Transfer to a 3-qt. slow cooker; top with apples., Add onion to same skillet; cook and stir over medium heat 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in barbecue sauce, apple cider and honey; increase heat to medium-high. Cook 1 minute, stirring to loosen browned bits from pan. Pour over chicken and apples. Cook, covered, on low 3-1/2 to 4-1/2 hours or until chicken is tender.Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally.

PECAN CARAMEL SAUCE

Steps:

• Stir butter and brown sugar together in a saucepan over medium heat until melted. Stir in heavy whipping cream and salt; bring to a boil. Reduce heat to medium and simmer until thickened, about 5 minutes. Remove from heat to cool slightly, 3 to 5 minutes. Stir in chopped pecans.