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.