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

1. Preheat oven to 210C/190C fan forced.
2. Cut fillets crosswise into 4 chunks.
3. Season with black pepper; top each with a sage leaf.
4. Wrap in a slice of prosciutto and secure with toothpicks.
5. Set aside.
6. Toss apples with the oil in a flameproof roasting pan.
7. Top with chicken.
8. Roast for 15-20 minutes or until chicken is tender and juices run clear when tested with a skewer.
9. Remove chicken to a plate; cover with foil.
10. Place pan with apples over a moderate heat on the stovetop.
11. Add stock and balsamic; simmer briefly until juices concentrate.
12. Season to taste.
13. Spoon apples and juices onto serving plates.
14. Top with chicken.
15. Serve with veggies & mash.
16. 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)