Granny Smith apple - peeled, cored and thinly sliced
1
shallot, sliced
2 Tbs
milk
1/2 cup
Italian seasoned bread crumbs
3
egg yolks
1/3 cup
white sugar
1/4 cup
white wine
1/2 tsp
vanilla extract
1/4 cup
finely chopped pecans
Methods/steps
1
Preheat oven to 375. Lightly oil a baking pan.
2
Using a very sharp knife, gently, and carefully cut close to the smooth side of the chicken breast, creating a pocket.
3
Place 1 half slice of the provolone inside of the pocket, followed by half of the apple slices. Then add a small amount of the shallot (to taste)
4
Top with the remaining provolone. Pull the pocket closed toeing with twine. Sprinkle with milk and coat with the bread crumbs. Place chicken onto the baking sheet.
5
Bake in the preheated oven for 30-35 minutes. The juice should run clear.
6
Using a double boiler, prepare your sauce while the chicken is baking. .
7
Lightly simmer the water, combining it with the egg yolks and sugar. Beat until the yolk pales and a froth forms. Slowly add the wine. Stir constantly until the sauce thickens. Remove from heat and add the pecans and vanilla.
8
Ladle some of the sauce onto a serving plate and place your chicken breast on top of it. Drizzle a bit of the sauce over top.
