Apple & Prosciutto Stuffed Chicken Breasts
fuji apple, finely chopped
chicken breast halves, skinless and boneless
thin slices of prosciutto
fresh ground black pepper
1Preheat oven to 350 degrees.
2Grease a glass ovenproof baking dish and set aside.
3In a small bowl combine the apple and 1/8 teaspoon apple pie spice. Set aside.
4Place chicken breasts between two gallon zip lock bags on a solid, level surface and firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/4 inch.
5Place one slice of prosciutto on each chicken breast.
6Place 1/4 of the apple mixture on each chicken breast.
7Roll up each breast and secure with a toothpick.
8Sprinkle 1/2 teaspoon apple pie spice all over the outside of the chicken breast and place into the prepared glass baking dish.
9Bake the chicken breasts, uncovered, in the preheated oven until they are no longer pink in the center and the juices run clear which takes about 25 to 30 minutes.
10When the chicken is almost done, melt the butter in a small sauce pan over medium heat.
11Whisk in the flour to make a smooth paste.
12Whisk in the whole milk and fresh ground black pepper.
14Cook and stir until thickened and bubbly which takes about 5 minutes.
15Pour the sauce over the chicken and serve immediately.