Proscuitto Wrapped Chicken with Smoked Gouda and Apples

Sunday, December 12, 2021


Proscuitto Wrapped Chicken with Smoked Gouda and Apples

If there is one dish you make this fall during apple season - this is the one.  

prep time: 20    

cook time:30

total time:


  •  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


  1. Preheat oven to 425.
  2. 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 proscuitto.  Brown the chicken lightly, turn once and turn the heat to low.
  3. 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.
  4. 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 proscuitto crisps up.  Add the butter and sprinkle with crushed sage. 
  5. 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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