Prosciutto Apple and Sage Butter Chicken

This recipe was one of many recipes that I tried out while visiting our daughter, her husband and their new baby (who will soon be one!! yikes! where does the time fly).  I would be making dinner every night, so I knew I had a captive audience to try new recipes.  Most of them were very good but this one was a stand out!  Since then, I have made it many times, twice for dinner parties and knew I had to share it here.

This is from Tieghan Gerard from Half Baked Harvest food blog.  I have made quite a few of her recipes.  She is an incredibly prolific recipe writer and all the recipes are amazing.  Please follow her on Instagram and Facebook.  You will not regret it.  She has also written two cookbooks!!

Tieghan gave a choice for the cheese.  I am not a blue cheese lover so went with the Gouda.  If you love blue cheese then please use.   I do not care for rosemary so I just added more thyme.  I never have cider so I substituted frozen concentrated apple juice.

Prosciutto Apple and Sage Butter Chicken with Cider Pan Juice (Apple Concentrated Pan Juice but the cider sounds better) by Tieghan Gerard

2 boneless chicken breasts, sliced in half horizontally

kosher salt and black pepper

4 teaspoons apple butter

4 thin slices of gouda cheese

8 thin slices of prosciutto

2 small shallots, cut into 1/2 inch slices

4 garlic cloves, smashed

1 Honeycrisp apple, skin and core removed and thinly sliced

3 sprigs fresh thyme

2 tablespoons extra virgin olive oil

2 tablespoons butter

12 fresh sage leaves

1/2 cup dry white wine (I used Sauvignon Blanc)

1/2 cup frozen concentrated apple juice

Heat the oven to 425 degrees.  Grease an oven safe skillet with olive oil.

Season the chicken with kosher salt and pepper.  Spread each cutlet with 1 teaspoon apple butter, then top with cheese.

Wrap 2 pieces of prosciutto around each cutlet.  Transfer the cutlets to the prepared pan.

Arrange the shallot, garlic and apples around the chicken.  Add the thyme.  Drizzle the olive oil over the apples.

Transfer the pan to the oven and cook for 15-20 minutes (no more, otherwise the chicken is dry).  Using POT HOLDERS FOR THE PAN HANDLE, remove pan from oven.

Turn the setting on your oven to broil.  Remove the apples from the skillet to a plate.  Return the pan with the chicken to the oven (USING POTHOLDERS) and broil for 1-2 minutes, until the prosciutto is crisp.  Watch carefully.

Remove the pan from the oven using POT HOLDERS FOR THE PAN HANDLE and remove the chicken to the plate with the apples.

Place the pan USING THE POTHOLDERS with the shallots and garlic over medium heat.  Add the butter and sage.  Cook 1-2 minutes, until the butter is browned.  Remove the sage from the skillet and add to the plate with the chicken.

Add the wine and concentrated apple juice to the pan.  Bring to a boil and boil for 5 minutes, until reduced by half.  Put the chicken and apples and sage back into the pan and simmer for 1 minute.  Remove from the heat.  Serve with rice, my preference, drizzling the sauce over the top.

Enjoy!

pan with coating of olive oil:

boneless whole chicken breasts, sliced in half, salt and pepper:

top with apple butter and Gouda cheese:

Wrap with prosciutto:

Place chicken in prepared pan:

this is the prosciutto I use:

shallots, garlic, apples, thyme and sprinkled with olive oil:

cooked in the oven, apples removed and broiled for 1-2 minutes:

chicken set aside with apples:

add butter and sage:

remove sage to plate with chicken:

wine and concentrated apple juice, reduced:

add chicken back in:

serve over rice, yum!