When we entertain, I love a serving a caramel apple topped Brie. I adapted the recipe to use in a chicken dish. It is easy, flavourful, and company loves it. The saltiness of the bacon, the sweetness of the topping and the crunchiness of apples, pecans and cranberries all work well together. I serve it with a wild rice, pecan and mushroom side dish. Any green salad works well, especially one with a bit of tartness, Balsamic vinegar or Dijon mustard. Citrus is also nice.
Portion size8 servings
skinless chicken breasts
In a saute pan, add 1 Tbsp. butter and 1 Tbsp. canola oil. Heat over medium heat. Add the peameal bacon and cook until almost done. Remove the bacon to a plate. Wipe out the pan but don't wash it. Butterfly the chicken breasts being careful not to cut all the way through. Place on one half of each breast 1 slice of peameal bacon and 2 slices of Brie. Wrap the other side of the chicken breast over the bacon and cheese and secure it with toothpicks. Place the flour in a dish or a baking pan. Dust each chicken breast with flour. Shake off the excess. Season with salt and pepper. In the same pan used for the bacon, heat the remaining 1 Tbsp. canola oil and 1 Tbsp. of butter. Brown the chicken well on each side. Lower the heat and cook the chicken until done, approximately 20 minutes or until a meat thermometer (inserted in the chicken, not the cheese or bacon) reads 170 degrees F. Remove the chicken to a platter, cover with foil, and keep warm. While the chicken is cooking, in a another pan, heat the butter, brown sugar, maple syrup, a pinch of salt, cinnamon and nutmeg. Bring to boiling. Add the dried cranberries and pecans (if using). Reduce heat and simmer, uncovered, for 10 minutes. Turn off the heat, add the apples, turning to coat. When apples are just warm, top each chicken breast with the caramel apple topping, dividing it equally.