Apple & Fontina Stuffed Chicken with Walnuts, Bacon and Frisee

1. 1

   Heat oven to 375 degrees.

2. 2

   Soak 6 wooden skewers in water for at least 30 minutes.

3. 3

   Combine the apples, cheese and sage.

4. 4

   Lay the chicken breast on a work surface, skin side down.

5. 5

   Season with salt and freshly ground black pepper.

6. 6

   Put about 1/4 c.

7. 7

   apple mixture on the chicken, fold lengthwise and seal with a skewer.

8. 8

   Repeat with remaining chicken breasts.

9. 9

   Reserve any excess stuffing.

10. 10

    In a shallow dish combine the olive oil and herbs.

11. 11

    Add the chicken and toss to coat.

12. 12

    Marinate, covered in the refrigerator, for 4- 6 hours.

13. 13

    For the vinegarette: whisk all ingredients except oils.

14. 14

    Slowly add oils, whisking until emulsified.

15. 15

    Season to taste with s& p.

16. 16

    In a large saute pan heat 1 tbl.

17. 17

    oil.

18. 18

    Season chicken with salt and pepper.

19. 19

    Brown the chicken on all sides, about 3 minutes per side.

20. 20

    Transfer to a roasting pan and bake until just done, 10- 12 minutes.

21. 21

    Meanwhile, discard the fat from the saute pan and add the stock.

22. 22

    Bring to a boil, stirring and scraping up any brown bits.

23. 23

    Add the bacon, red onion, beans and s&p to taste.

24. 24

    Transfer to a large bowl.

25. 25

    In a seperate bowl, toss the frisee, toasted walnuts, vinaigrette.

26. 26

    Toss into the bean mixture with the reserved stuffing.

27. 27

    Divide between 6 plates.

28. 28

    Remove the skewers from the chicken breasts and cut each breast in half on the bias.

29. 29

    Arrange ontop of the frissee mixture and garnish with chives.

No additional tips available.