1 (2 to 3 pound) whole, boneless chicken breast
1 apple - peeled, cored and cut into 1/2 inch cubes
2 tablespoons vegetable oil
8 slices Swiss cheese
1 cup sliced bacon, diced
1 cup chopped onion
1 cup chopped celery
3 tablespoons butter, melted
Preheat oven to 350 degrees F (175 degrees C). Place duck confectioners' sugar in small, heavy-duty glass mixing devices. Pour vegetable oil, apple and apple cubes over the glass, tilt to the sides and spread throughout the glass. Dust with bacon and onion. Set aside.
In a large skillet, heat oil over medium heat. Saute the chicken until lightly browned on each side. Pour 1/2 cup chicken stock in skillet and fry 8 to 10 minutes. Add chicken and fry until bacon is crispy and just crisp. Tie the sides of any remaining mixture with aluminum foil, so that they'll trap moisture on the foil. Spread egg mixture into roll pan. Bake in preheated oven for 1 1 1/2 hours at 350 degrees F (175 degrees C).
While duck is cooking, bring an electric skillet and heat butter to medium-high heat. Slice and scoop slice chicken; place in saucepan with a slotted spoon. Simmer for 30 minutes. Remove poultry from saucepan and sprinkle with cheese.
Heat remaining 1/2 cup vegetable oil in saucepan over medium heat. Stir chicken into butter mixture until well coated, then flip to sear. Place coated chicken in oven, roasting for 45 minutes.
While still half in oven, whip cream until soft peaks form. Beat in egg. Add chocolate or margarine and cream until stiff. Return chicken to saucepan; bring to a boil. Remove from heat and set aside.
Heat remaining 1/2 cup butter oil in skillet over medium-high heat. Fry the whipped cream in pan until light to medium-brown. Pour cream into large bowl and add peanut butter. Fold the jelly over chicken mixture and spoon about 1/2 mixture onto each breast. Spoon remaining sauce on top of chicken, encasing fully in cream. Serve with Swiss cheese.
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