Description
A delicious oven-roasted chicken dish featuring tender prosciutto-wrapped cutlets topped with apple butter and cheese, served alongside roasted Honeycrisp apples, shallots, and garlic. Finished with crispy sage browned in butter and a rich white wine and apple cider pan sauce, this meal offers a perfect balance of savory and sweet flavors.
Ingredients
Scale
Chicken and Wrap
- 4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally
- Kosher salt and black pepper, to taste
- 4 teaspoons apple butter
- 1/2 cup crumbled blue cheese or 4 thin slices of gouda cheese
- 8 thin slices prosciutto
Vegetables and Aromatics
- 2 small shallots, halved
- 4 garlic cloves, smashed
- 1-2 Honeycrisp apples, cut into 10-12 wedges
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
Cooking Ingredients
- 2 tablespoons extra virgin olive oil
- 2 tablespoons salted butter
- 12 fresh sage leaves
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1/2 cup apple cider
Instructions
- Preheat and Prepare Skillet: Preheat your oven to 425 degrees F. Grease an oven-safe skillet with olive oil to prevent sticking and prepare for roasting.
- Season and Assemble Chicken: Season the chicken cutlets generously with kosher salt and black pepper. Spread each cutlet with 1 teaspoon of apple butter, then top with your choice of crumbled blue cheese or gouda slices. Wrap two slices of prosciutto around each cutlet to encase the filling and provide a crispy outer layer when cooked. Place the wrapped chicken in the prepared skillet.
- Add Aromatics and Apples: Arrange the halved shallots, smashed garlic cloves, and apple wedges evenly around the chicken in the skillet. Tuck in the rosemary sprig and thyme sprigs among the ingredients. Drizzle the apples with olive oil and season lightly with salt and pepper to enhance their natural sweetness during roasting.
- Roast Chicken and Apples: Place the skillet in the preheated oven and roast for 15 to 20 minutes, or until the chicken is fully cooked through and the apples and aromatics have softened and caramelized slightly.
- Broil Prosciutto to Crisp: Remove the apples from the skillet to a plate to prevent overcooking. Switch the oven setting to broil. Return the chicken to the oven and broil for 1 to 2 minutes, watching closely, until the prosciutto crisps up beautifully. Remove the chicken from the oven and transfer it to the plate with the apples.
- Brown Butter and Sage: Place the skillet (now with shallots and garlic) on the stovetop over medium heat. Add the salted butter and fresh sage leaves. Cook for 1 to 2 minutes until the butter browns nicely and the sage leaves become crisp. Remove the sage leaves and set aside with the chicken and apples.
- Make Pan Sauce: To the skillet, add the white wine and apple cider. Bring to a vigorous boil over high heat and reduce for about 5 minutes until the liquid has halved and thickened slightly into a flavorful sauce.
- Simmer Chicken and Apples: Slide the chicken and apples back into the skillet with the pan sauce and simmer together for 1 minute to rewarm and meld flavors. Remove from heat.
- Serve: Plate the chicken topped with the roasted apples. Drizzle generously with the pan sauce and garnish with the crispy fried sage leaves. Serve alongside rice pilaf or your preferred side dish. Enjoy your elegant and comforting meal!
Notes
- This dish combines the savory flavors of prosciutto and blue cheese with the sweetness of Honeycrisp apples and apple butter for a balanced taste experience.
- Be sure to watch the chicken closely when broiling to avoid burning the prosciutto.
- The browned butter sage adds a delightful crispy texture and rich flavor to complement the pan sauce.
- Use an oven-safe skillet to easily transition from oven roasting to stovetop sauce preparation without transferring pans.
- Serve this chicken recipe with rice pilaf or your favorite grain to soak up the delicious pan sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 533
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 32 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 39 g
- Cholesterol: 105 mg
