Apple & Fontina Stuffed Chicken with Walnuts, Bacon and Frisee

“Wonderful "company" dish - very impressive. I got this from my executive chef several years ago. He was very talented and I love this dish, especially in the summer time. You need to marinate the chicken for six hours, so make sure you start a day ahead. Serve this with your favorite chardonney.”
1hr 30mins

Ingredients Nutrition


  1. Heat oven to 375 degrees.
  2. Soak 6 wooden skewers in water for at least 30 minutes.
  3. Combine the apples, cheese and sage.
  4. Lay the chicken breast on a work surface, skin side down.
  5. Season with salt and freshly ground black pepper.
  6. Put about 1/4 c.
  7. apple mixture on the chicken, fold lengthwise and seal with a skewer.
  8. Repeat with remaining chicken breasts.
  9. Reserve any excess stuffing.
  10. In a shallow dish combine the olive oil and herbs.
  11. Add the chicken and toss to coat.
  12. Marinate, covered in the refrigerator, for 4- 6 hours.
  13. For the vinegarette: whisk all ingredients except oils.
  14. Slowly add oils, whisking until emulsified.
  15. Season to taste with s& p.
  16. In a large saute pan heat 1 tbl.
  17. oil.
  18. Season chicken with salt and pepper.
  19. Brown the chicken on all sides, about 3 minutes per side.
  20. Transfer to a roasting pan and bake until just done, 10- 12 minutes.
  21. Meanwhile, discard the fat from the saute pan and add the stock.
  22. Bring to a boil, stirring and scraping up any brown bits.
  23. Add the bacon, red onion, beans and s&p to taste.
  24. Transfer to a large bowl.
  25. In a seperate bowl, toss the frisee, toasted walnuts, vinaigrette.
  26. Toss into the bean mixture with the reserved stuffing.
  27. Divide between 6 plates.
  28. Remove the skewers from the chicken breasts and cut each breast in half on the bias.
  29. Arrange ontop of the frissee mixture and garnish with chives.

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