Chopped apples and ham blend tastefully in chicken breast stuffing

October 16, 1991|By Nancy Byal | Nancy Byal,Better Homes and Gardens Magazine

Apple pie lovers, this stuffed chicken breast, filled with chopped apple and apple pie spice, is for you. Prosciutto, the meat in the stuffing, is an Italian salt-cured ham. Should prosciutto be unavailable, you can substitute thin slices of boiled ham. Serve the chicken with apple slices, Italian-cut green beans and rice.

Apple-Prosciutto Chicken

2 whole large chicken breasts, skinned, boned and halved lengthwise

1/2 cup finely chopped apple

1/8 teaspoon apple pie spice

4 slices prosciutto or boiled ham

Apple pie spice

2 tablespoons finely chopped green onion

1 tablespoon margarine or butter

1 tablespoon all-purpose flour

Dash pepper

1/2 cup milk

1/2 cup shredded provolone cheese (2 ounces)

Hot cooked rice (optional)

Rinse chicken; pat dry. Place one chicken breast half, boned side up, between two pieces of clear plastic wrap. Working from center to edges, pound lightly with the flat side of a meat mallet to form a rectangle about one-quarter-inch thick. Remove plastic wrap. Repeat with remaining chicken. In a small bowl combine the chopped apple and the one-eighth teaspoon apple pie spice.

For filling, place one prosciutto or boiled ham slice on top of each chicken breast half. Spoon one-fourth of the apple mixture over each prosciutto slice. Fold in sides and roll up each breast half, starting from a narrow end. Secure with wooden toothpicks or non-metal skewers.

Arrange chicken rolls, seam side down, in an eight-inch round microwave-safe baking dish. Sprinkle with additional apple pie spice. Cover with microwave-safe clear plastic wrap. Turn back one corner to vent steam.

Cook on 100 percent power (high) for six to eight minutes (low-wattage ovens: seven to nine minutes) or until chicken is tender and no pink remains, giving the dish a half-turn and rearranging the rolls after four minutes. Remove toothpicks. Cover to keep warm.

For sauce, in a two-cup glass measure combine green onion and margarine or butter. Cook, uncovered, on high for 30 to 40 seconds or until margarine is melted. Stir in flour and pepper. Stir in milk. Cook, uncovered, on high for two to three minutes or until thickened and bubbly, stirring after every minute until sauce starts to thicken, then stirring every 30 seconds. Stir in cheese; cook, uncovered, on high about 30 seconds or until heated through, stirring once. Serve sauce over chicken and rice. Serves four.

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