Salt-Sweet Sage Roast Chicken With Roast Apple Side.
- 2 large chicken breast fillets
- 8 sage leaves
- 8 slices prosciutto or 8 slices mild pancetta or 8 slices rindless streaky bacon
- 3 unpeeled red apples, cored, cut into 8 wedges
- 2 teaspoons olive oil
- 14 cup chicken stock
- 1 dash balsamic vinegar, to taste
- mash & steamed vegetables, to serve
- Preheat oven to 210C/190C fan forced.
- Cut fillets crosswise into 4 chunks.
- Season with black pepper; top each with a sage leaf.
- Wrap in a slice of prosciutto and secure with toothpicks.
- Set aside.
- Toss apples with the oil in a flameproof roasting pan.
- Top with chicken.
- Roast for 15-20 minutes or until chicken is tender and juices run clear when tested with a skewer.
- Remove chicken to a plate; cover with foil.
- Place pan with apples over a moderate heat on the stovetop.
- Add stock and balsamic; simmer briefly until juices concentrate.
- Season to taste.
- Spoon apples and juices onto serving plates.
- Top with chicken.
- Serve with veggies & mash.
- Enjoy.
chicken, sage, pancetta, red apples, olive oil, chicken, balsamic vinegar, steamed vegetables
Taken from www.food.com/recipe/salt-sweet-sage-roast-chicken-with-roast-apple-side-256848 (may not work)