Description

A flavorful oven-roasted chicken recipe featuring prosciutto-wrapped chicken cutlets topped with apple butter and cheese, accompanied by roasted Honeycrisp apples, shallots, and a fragrant cider and white wine pan sauce with crispy sage and browned butter. This elegant dish offers a perfect balance of savory, sweet, and tangy flavors ideal for a comforting yet sophisticated meal.

Ingredients

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Chicken and Wrap

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 and Sauce

2 tablespoons extra virgin olive oil
2 tablespoons salted butter
12 fresh sage leaves
1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
1/2 cup apple cider

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Instructions

Preheat and Prepare Skillet: Preheat your oven to 425°F. Grease an oven-safe skillet with 2 tablespoons of extra virgin olive oil to prevent sticking and for flavor.
Season and Assemble Chicken: Season the chicken cutlets with kosher salt and black pepper to taste. Spread 1 teaspoon of apple butter on each cutlet, then top evenly with crumbled blue cheese or gouda slices. Wrap each cutlet with two slices of prosciutto, ensuring they are well covered. Place the wrapped chicken in the prepared skillet.
Add Aromatics and Apples: Arrange the halved shallots, smashed garlic cloves, and Honeycrisp apple wedges evenly around the chicken in the skillet. Nestle in the sprig of rosemary and sprigs of thyme. Drizzle additional olive oil over the apples and season them lightly with salt and pepper for roasting.
Roast Chicken and Apples: Transfer the skillet to the preheated oven and roast for 15-20 minutes until the chicken is thoroughly cooked and apples are tender.
Broil for Crispiness: Remove the apples from the skillet onto a plate to prevent overcooking. Switch your oven to broil. Return the chicken to the oven and broil for 1-2 minutes, watching closely, until the prosciutto crisps up. Remove from oven and transfer the chicken onto the plate with the apples.
Make Sage Brown Butter Sauce: Place the same skillet with the shallots and garlic over medium heat on the stovetop. Add the salted butter and fresh sage leaves. Cook for 1-2 minutes until the butter browns and the sage leaves become crisp. Remove the crisp sage leaves and add them to the plate with chicken and apples.
Deglaze and Reduce Sauce: Pour in the dry white wine and apple cider into the skillet. Bring to a boil over high heat, boiling for about 5 minutes until the liquid reduces by half to concentrate the flavors.
Final Simmer: Slide the chicken and apples back into the skillet with the reduced sauce. Simmer together for 1 minute to rewarm and meld the flavors. Remove the skillet from heat.
Serve: Plate the chicken topped with the apples, drizzle generously with the pan sauce, and garnish with the crispy fried sage leaves. This pairs wonderfully with a side of rice pilaf. Enjoy!

Notes

This dish balances savory and sweet notes with the bold flavors of prosciutto and blue cheese combined with the sweetness of apples and apple butter.
Use Honeycrisp apples for their sweetness and firm texture that hold up well during roasting.
Broiling crisps the prosciutto to add a pleasant texture contrast with the tender chicken.
Be vigilant while broiling to avoid burning the prosciutto or garlic.
The browned butter sage sauce adds a nutty, aromatic finish that elevates the overall flavor profile.
Serve with rice pilaf or your preferred grain to soak up the delicious pan sauce.

Nutrition

Serving Size: 1 serving
Calories: 533 kcal
Sugar: 9 g
Sodium: 680 mg
Fat: 34 g
Saturated Fat: 12 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 17 g
Fiber: 3 g
Protein: 38 g
Cholesterol: 105 mg