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.

• Ready In: 1 hr 30 mins
• 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

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.