Prosciutto Apple Sage Chicken (Printable Version)

Chicken breasts layered with prosciutto, apples, and sage, cooked with a rich buttery cider sauce.

# Ingredients Required:

→ Poultry

01 - 4 boneless, skinless chicken breasts

→ Cured Meat

02 - 8 slices prosciutto

→ Produce

03 - 2 small apples, thinly sliced
04 - 10 fresh sage leaves
05 - 1 tablespoon chopped fresh parsley

→ Dairy

06 - 4 tablespoons unsalted butter, divided

→ Pantry

07 - Salt and black pepper, to taste
08 - 1 tablespoon olive oil
09 - 1 cup (240 ml) apple cider
10 - 1 tablespoon Dijon mustard
11 - 1 teaspoon apple cider vinegar

# Guide to Cooking:

01 - Set the oven temperature to 190°C (375°F) to prepare for roasting.
02 - Butterfly each chicken breast horizontally without cutting through completely, opening them like a book.
03 - Season the chicken interiors with salt and black pepper, then layer 2 slices of prosciutto, apple slices, and 2 sage leaves on each breast.
04 - Fold the breasts closed. Heat 2 tablespoons of butter and olive oil in an oven-safe skillet over medium-high heat. Brown the chicken for 3–4 minutes per side until golden.
05 - Transfer the skillet to the oven and roast for 15–20 minutes until fully cooked.
06 - Remove chicken from oven, place on a plate, and tent with foil to retain heat.
07 - Return skillet to medium heat. Deglaze with apple cider, scraping browned bits. Whisk in Dijon mustard, apple cider vinegar, and the remaining butter until smooth.
08 - Let sauce reduce and thicken for about 5 minutes. Season with salt and black pepper to taste.
09 - Return chicken to skillet to rewarm, spoon sauce over breasts, then plate and garnish with chopped parsley.

# Extra Suggestions:

01 - Butterflying the chicken ensures even cooking and allows the prosciutto and apple filling to meld with the meat.
02 - Allow the chicken to rest after roasting to retain juices and improve tenderness.

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