Apple-Stuffed, Maple-Pecan Chicken
- Yield: 4 1x
- Category: Main Course
- Cuisine: French, Traditional
Ingredients
Scale
- 1 apple, peeled and sliced
- 2 chicken breasts (about 1 –1.5 lbs.)
- 1 egg, beaten
- 1 tbsp. whole grain Dijon mustard
- 1 tbsp. maple syrup or honey
- 2/3 cup breadcrumbs
- 2/3 cup pecans or walnuts
- Sea salt and freshly ground black pepper
- Butter or mildly flavored oil
Instructions
- Peel apple and slice it thinly.
- Blend breadcrumbs*, pecans, salt and pepper together in a food processor until pecans are finely ground. Transfer to pie pan or other small, shallow dish.
- Combine beaten egg, mustard and maple syrup together in another small, shallow dish.
- Cut chicken breasts in half and cut pockets in the chicken. Add apple slices.
- Coat with egg mixture and dip into bread mixture.
- Refrigerate chicken for approximately 1 hour.
- Heat butter or oil in a large skillet over medium-low heat. Add chicken pieces to the skillet and sauté approximately 3 minutes per side until juices run clear. (It will become somewhat square when you stuff it with apples, so make sure every side gets cooked.)