Recipe

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• 3 fuji apples, peeled,cored,sliced,grilled and chopped
• 1 cup grated fontina cheese
• 2 tbsp pineapple sage or 2 tbsp regular sage , chiffonade
• 6 boneless chicken breasts , w/skin , pounded into 6 x 5 inch rectangles
• 1/2 cup extra virgin olive oil
• 2 tbsp chopped fresh tarragon
• 3 tbsp 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 tsp dijon mustard
• 1 tsp chopped shallot
• 1 tbsp sherry wine vinegar
• 1 tbsp cider vinegar
• 1/4 cup extra virgin olive oil
• 2 tbsp walnut oil
• chives, for garnish

• 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.