Apple & Fontina Stuffed Chicken with Walnuts, Bacon and Frisee

Name: Apple & Fontina Stuffed Chicken with Walnuts, Bacon and Frisee
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 6 serving(s)
Ingredients: 3 fuji apples, peeled,cored,sliced,grilled and chopped; 1 cup grated Fontina cheese; 2 tablespoons pineapple sage or 2 tablespoons regular sage, chiffonade; 6 boneless chicken breasts, w/skin,pounded into 6 x 5 inch rectangles; 1/2 cup extra virgin olive oil; 2 tablespoons chopped fresh tarragon; 3 tablespoons chopped fresh thyme; 1 cup brown chicken stock; 1/2 lb thick slab bacon, cut into 1/4 " pieces,cooked until crisp and golden; 1 red onion, sliced & grilled; 1 lb assorted green beans, blanched; 2 heads frisee; 1/2 cup toasted walnuts; 1 1/2 teaspoons Dijon mustard; 1 teaspoon chopped shallot; 1 tablespoon sherry wine vinegar; 1 tablespoon cider vinegar; 1/4 cup extra virgin olive oil; 2 tablespoons walnut oil; chives, for garnish

Submitted by P48422

"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."

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Ready In:: 1hr 30mins
Ingredients:: 20
Serves:: 6

ingredients

3 fuji apples, peeled,cored,sliced,grilled and chopped
1 cup grated Fontina cheese
2 tablespoons pineapple sage or 2 tablespoons regular sage, chiffonade
6 boneless chicken breasts, w/skin,pounded into 6 x 5 inch rectangles
¹⁄₂ cup extra virgin olive oil
2 tablespoons chopped fresh tarragon
3 tablespoons chopped fresh thyme
1 cup brown chicken stock
¹⁄₂ lb thick slab bacon, cut into 1/4 " pieces,cooked until crisp and golden
1 red onion, sliced & grilled
1 lb assorted green beans, blanched
2 heads frisee
¹⁄₂ cup toasted walnuts
Dressing
1 ¹⁄₂ teaspoons Dijon mustard
1 teaspoon chopped shallot
1 tablespoon sherry wine vinegar
1 tablespoon cider vinegar
¹⁄₄ cup extra virgin olive oil
2 tablespoons walnut oil
chives, for garnish

directions

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