- Alton Brown born (1962)
Chicken Roulades Stuffed with Prosciutto and Apples
- 4 chicken breasts, pounded to 1/8 inch thin
- 4 slices prosciutto
- 6 Ounces sharp Cheddar cheese, sliced very thin
- 1 apple, cored, quartered, and sliced thin
- 2 Tablespoons olive oil
- 2 Cups butternut squash, peeled and diced
- 3 Cups chicken stock
- 1 Tablespoon unsalted butter
- 1 Tablespoon brown sugar
- 1/4 Teaspoon nutmeg
- 1/4 Teaspoon cinnamon
- Salt and pepper, to taste
Everyone is always looking to spruce up their chicken recipes, and this recipe uses our favorites from fall — apples and butternut squash — to make it the perfect seasonal dish that gives new light to the poultry.
Preheat the oven to 400 degrees.
Lay the chicken out on a cutting board. Layer a piece of procuitto over each piece of chicken, then add a slice of cheese and a couple of slices of apple. Roll one end of the chicken to the other to form a cylinder. Secure the seam with a few toothpicks. Place the chicken on a parchment-lined baking sheet and brush the chicken with the olive oil and season with salt and pepper. Place in the oven for 20 minutes.
While the chicken is cooking, place the squash and chicken stock in a pot and bring it to a boil. Continue to cook until fork tender and drain into a colander. Purée the squash with the butter, brown sugar, nutmeg, and cinnamon and then serve alongside the chicken.
For more recipes from Matt and tips on how to better stock your pantry, download his app Matt's Pantry.