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Preheat the oven to 375 degrees F.
Peel, core and slice the apple.
Cut a pocket into each chicken breast using a sharp knife.
It is best to cut close to the smooth side on the breast so you don't make a hole in the chicken.
Put ½ a slice of provolone cheese into each chicken breast, then some of the shallot and half the apple slices.
Top with the rest of the provolone and put the chicken back together.
Sprinkle some milk over the chicken and coat it with the Italian seasoned breadcrumbs.
Put the stuffed breasts in a greased baking dish and bake for about 30 minutes or until the juices run clear and the chicken is no longer pink inside.
Combine the sugar and egg yolks in a double boiler while the chicken cooks.
Beat the mixture until the yolk is froth and light.
Add the wine slowly, stirring the mixture all the time until it gets thick.
Take the sauce off the heat and stir in the vanilla and pecans.
Spoon some of the sauce on to each plate and top it with the chicken.
Spoon some more of the sauce over the chicken and serve.
(Serves 2)
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