Description
A comforting dish featuring tender chicken breasts stuffed with prosciutto, apples, and sage, drizzled with a rich cider pan sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 8 slices prosciutto
- 2 small apples, thinly sliced
- 10 fresh sage leaves
- 4 tablespoons unsalted butter, divided
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 1 cup apple cider
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat oven to 375°F (190°C). Butterfly the chicken breasts and season with salt and pepper. Stuff each with prosciutto, apple slices, and sage leaves.
- In a skillet, heat 2 tablespoons of butter and olive oil over medium-high heat. Sear chicken for 3-4 minutes on each side until golden brown.
- Transfer the skillet to the oven and roast for 15-20 minutes until fully cooked.
- Remove chicken from skillet and tent with foil. Make the sauce by adding apple cider to the skillet, scraping the bottom to release flavors. Stir in Dijon mustard, vinegar, and remaining butter, and simmer until thickened.
- Return chicken to skillet to warm through, spoon sauce over each piece, and garnish with parsley before serving.
Notes
For a twist, try substituting pears for apples or adding cranberries. Chicken thighs can provide a richer taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg