Name: Prosciutto Apple Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American / Italian-inspired
Ingredients: 4 chicken cutlets (or 2 large chicken breasts, halved); Kosher salt and black pepper, to taste; 4 teaspoons apple butter (20 g); 1/2 cup crumbled blue cheese or 4 thin slices gouda (60 g); 8 thin slices prosciutto; 2 small shallots, halved; 4 garlic cloves, smashed; 1–2 Honeycrisp apples, cut into wedges; 1 sprig fresh rosemary; 2 sprigs fresh thyme; 2 tablespoons olive oil (30 ml); 2 tablespoons salted butter (30 g); 12 fresh sage leaves; 1/2 cup dry white wine (120 ml); 1/2 cup apple cider (120 ml)

Description

This elegant yet easy fall dinner features tender chicken stuffed with creamy cheese and apple butter, wrapped in salty prosciutto, and roasted with apples and herbs. Finished with a golden sage butter and glossy cider pan sauce, it’s a cozy, restaurant-worthy dish that comes together in just 30 minutes. Perfect for date nights, family dinners, or impressing guests.

Ingredients

Scale

For the Chicken & Roast:

4 chicken cutlets (or 2 large chicken breasts, halved)
Kosher salt and black pepper, to taste
4 teaspoons apple butter (20 g)
1/2 cup crumbled blue cheese or 4 thin slices gouda (60 g)
8 thin slices prosciutto
2 small shallots, halved
4 garlic cloves, smashed
1–2 Honeycrisp apples, cut into wedges
1 sprig fresh rosemary
2 sprigs fresh thyme
2 tablespoons olive oil (30 ml)

For the Sage Butter & Pan Sauce:

2 tablespoons salted butter (30 g)
12 fresh sage leaves
1/2 cup dry white wine (120 ml)
1/2 cup apple cider (120 ml)

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Instructions

Prepare the Chicken:
Preheat oven to 425°F (220°C). Grease an oven-safe skillet. Season chicken with salt and pepper, spread each cutlet with apple butter, and add blue cheese or gouda. Wrap each in two slices of prosciutto and place in skillet.
Roast with Apples & Herbs:
Scatter shallots, garlic, and apple wedges around chicken. Add rosemary and thyme, drizzle with olive oil, season lightly, and roast 15–20 minutes until chicken is cooked through.
Crisp the Prosciutto:
Remove apples from skillet. Broil chicken 1–2 minutes until prosciutto is crisp.
Make Sage Butter:
On the stovetop, melt butter in skillet with shallots and garlic. Add sage leaves and cook until butter browns and sage crisps. Remove sage and set aside.
Create the Cider Pan Sauce:
Deglaze skillet with wine and cider. Simmer about 5 minutes until reduced. Return chicken and apples, spoon sauce over, and top with crispy sage.

Notes

Gouda or fontina are excellent alternatives to blue cheese for milder flavor.

Add a splash of cider vinegar at the end for brightness.

A cast iron skillet works best for caramelization.

Chicken is fully cooked at 165°F (74°C).

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course / Dinner
Method: Roasting + Pan Sauce
Cuisine: American / Italian-inspired