Apple-prosciutto chicken

Yield: 4 servings

Measure Ingredient
4 \N Boned skinless chicken
\N \N Breast halves (about 1 lb.
\N \N Total)
4 \N Slices prosciutto or
\N \N Boiled ham
½ cup Finely chopped apple
⅛ teaspoon Apple pie spice
\N \N Apple pie spice
2 tablespoons Finely chopped green onion
1 tablespoon Margarine or butter
1 tablespoon All-purpose flour
⅔ cup Skim milk
½ cup Shredded provolone
\N \N Cheese (2 ounces)
\N \N Hot cooked rice (optional)

Rinse chicken, pat dry. Place each breast half between 2 pieces of plastic wrap. Pound from the center to the edges with the flat side of a meat mallet till ¼ inch thick. Remove plastic wrap. Place one prosciutto slice atop each breast half. Combine apple and ⅛ teaspoon pie spice. Place a fourth of the apple mixture on each breast. Fold in sides and roll up each half starting from a narrow end. Secure with wooden toothpicks. Sprinkle with additional apple pie spice. Place in a 10x6x2 inch baking dish. Bake, uncovered, in a 350 degree oven for 25 to 30 minutes until tender and no longer pink. Remove picks. In a small saucepan cook onion in margarine until tender. Stir in flour and dash pepper. Add milk. Cook and stir till thickened and bubbly; cook and stir 1 minute more. Stir in cheese till melted. Serve sauce over chicken rolls. Serve with rice or on a bed of rice, if desired.

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