Prosciutto
Wrapped Chicken with Smoked Gouda and Apples
Prep time: 20 Min Cook time: 30 Min Total time: 50 Min
Ingredients
- 4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally
- kosher salt and black pepper
- 4 teaspoons apple butter
- 1/2 cup crumbled blue cheese or 4 thin slices of gouda cheese
- 8 thin slices prosciutto
- 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
- 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 oven to 425.
- Season the chicken with salt and pepper, place a spoon of the apple butter, and a slice of the gouda, and place it on the chicken. Wrap the chicken in 1 or 2 slices of the prosciutto. Brown the chicken lightly, turn once and turn the heat to low.
- Take the apples, shallots, garlic and apples and place in the skillet with the chicken, sprinkling some thyme and rosemary - or use some fresh sprigs. Sprinkle again with a little salt and pepper.
- Bake for 15-20 minutes depending on the thickness of your chicken, when you have reached 165 on an internal thermometer, switch the oven to broil for 1-2 minutes until the prosciutto crisps up. Add the butter and sprinkle with crushed sage.
- Take the skillet back to the stovetop, add the wine and cider. Bring to a boil for 4 minutes. Serve and use the pan sauce to drizzle. Top with some fried sage leaves if you have some
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Notes:
If there is one dish you make this fall during apple season - this is the one.
All Photographs Copyright Tink's Kitchen and JSGrey
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