Try this new recipe from Johnny's Italian Steakhouse.

Johnny's Pecan, Apple & Bried Stuffed Chicken

By WEEK Reporter

Johnny's Pecan, Apple & Bried Stuffed Chicken

December 9, 2010 Updated Dec 9, 2010 at 6:57 PM CDT

Chef Jeff from Johnny's says this recipe is perfect for your holiday party.

It's a pecan, apple and brie stuffed chicken breast with a sage cream sauce.

Pound out two chicken breasts.
Dice 2 oz. of golden delicious apples.
Chop 1 oz. of pecans.
Chefinade 2 oz. of sage (half for cream sauce).
Dice 1 oz. brie cheese.
Half oz. of diced rosemary.
5 oz. heavy cream with butter.
Apple juice

Put apples, cheese, nuts, sage and roesmary in mixing bowl with a little apple juice. Lay one chicken breast flat in pan. Place stuffing on top of breast, then shingle the remaining breast on top. Bake at 375 degrees for 25 to 30 minutes.

Sage cream sauce--use remaining sage in skillet with one ounce of apple juice, heavy cream and reduce over medium heat. Finish with over stuffed chicken and serve.