Description
Oven-roasted prosciutto-wrapped chicken cutlets with a savory apple butter and cheese filling, paired with roasted Honeycrisp apples and a fragrant white wine and apple cider pan sauce. Finished with crispy sage leaves and browned butter, this dish delivers a harmonious blend of sweet, salty, and herbaceous flavors perfect for a comforting yet elegant meal.
Ingredients
Scale
Chicken and Filling
- 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 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 Fats and Herbs
- 2 tablespoons extra virgin olive oil
- 2 tablespoons salted butter
- 12 fresh sage leaves
Liquids for Sauce
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1/2 cup apple cider
Instructions
- Preheat and Prepare Skillet: Preheat the oven to 425°F. Grease an oven-safe skillet with olive oil to prevent sticking and infuse subtle flavor.
- Season and Assemble Chicken: Season each chicken cutlet with kosher salt and black pepper. Spread 1 teaspoon of apple butter over each cutlet, then top with your choice of crumbled blue cheese or thin gouda slices. Wrap each cutlet with two thin prosciutto slices, securing the filling and adding a savory, salty layer.
- Arrange Ingredients and Roast: Place the prepared chicken in the skillet. Arrange halved shallots, smashed garlic cloves, and apple wedges evenly around the chicken. Add sprigs of fresh rosemary and thyme for aromatic depth. Drizzle the apples with olive oil and season with salt and pepper. Roast in the preheated oven for 15-20 minutes, until the chicken is fully cooked and apples are tender.
- Broil for Crispiness: Remove the apples to a plate temporarily. Set the oven to broil and return the chicken to the oven. Broil for 1-2 minutes, watching closely, until the prosciutto crisps up nicely. Remove from the oven and place the chicken beside the apples on the plate.
- Prepare Butter and Sage: Place the skillet with remaining shallots and garlic over medium heat on the stovetop. Add salted butter and fresh sage leaves. Cook for 1-2 minutes until the butter browns slightly and the sage turns crispy. Remove the crispy sage and add it to the plate with the chicken and apples.
- Make Pan Sauce: With the skillet still over medium-high heat, pour in white wine and apple cider. Bring to a boil and let it reduce by half, about 5 minutes, to concentrate flavors. Return the chicken and apples to the skillet and simmer for 1 minute to meld flavors. Remove from heat.
- Serve: Plate the chicken topped with the roasted apples. Drizzle generously with the reduced pan sauce and garnish with the fried sage leaves. Serve alongside rice pilaf or your preferred side dish and enjoy!
Notes
- This dish combines savory prosciutto and cheese with sweet Honeycrisp apples for a balanced flavor profile.
- Browning the butter with sage adds a nutty and crispy herb finish enhancing the dish’s complexity.
- Watch the chicken carefully during broiling to avoid burning the prosciutto.
- The pan sauce made from white wine and apple cider adds acidity and sweetness that complement the roasted flavors.
- Serve with a simple side like rice pilaf to soak up the delicious pan sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 533 kcal
- Sugar: 7 g
- Sodium: 680 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.1 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
