Apple And Prosciutto Chicken

Apples. There are still loads of apples at the fruit section of supermarkets. I’ve made desserts and salads with apples and cooked pork with apples but I don’t remember having apple and chicken combination. It was interesting reading the recipe I found online so I thought I’d try this apple and prosciutto chicken.I know you can’t go wrong with chicken and prosciutto. Honestly, everything is good with prosciutto. My opinion only anyway.  But just like what the website said, where I got the recipe from, it’s the sweet apple and salty prosciutto flavour combination that makes this dish sophisticated. I have to say as well that the crème fraîche and calvados liqueur sauce was really good, adding more depth to the dish’s flavour.


Calvados is apple brandy. A brandy made from apples and is a specialty of Normandy, France. It is a sipping brandy and is also used in cooking. If it is not available, you can use apple cider or if you don’t want the alcohol content, you can substitute it with apple concentrate or juice. Just remember that substituting will not give you the full flavour expected but a little close enough to make you want to use the real one.Ingredients

(Serves 3)

  • 3 (about 200g each) single chicken breasts, skin on, off the bone
  • Salt & freshly ground black pepper
  • 3 thin slices prosciutto, cut in half crossways
  • 1 golden delicious apple, peeled, cored, halved, thinly sliced
  • 1 tbs olive oil
  • 1 tbs calvados liqueur
  • 75g (1/4 cup) crème fraîche
  • 2 tbs thin cream
  • 2 tsp wholegrain mustard
  • salad mix


1.   Use a small sharp knife to cut into the side of each chicken breast to create a pocket (don’t cut all the way through). Season with salt and pepper. Place 2 pieces of prosciutto in each chicken pocket. Then place one-third of the apple slices in each pocket and secure each with a toothpick or string to enclose the filling.2.   Heat the oil in a large frying pan over medium heat. Add the chicken, skin-side down, and cook, uncovered, for 8 minutes or until skin is golden brown and crisp. Turn and cook for a further 8 minutes or until cooked through. Transfer to a plate. Cover loosely with foil and set aside for 5 minutes to rest.3.   Increase heat to high. Add the calvados to frying pan and cook, shaking the pan, for 1 minute or until calvados reduces slightly. Add the crème fraîche, cream and mustard, and cook, stirring, for 1 minute or until the sauce thickens slightly.4.   Remove toothpicks or strings from chicken. To serve, arrange chicken, salad mix on serving plates and drizzle with sauce.Recipe adapted from


This entry was published on July 18, 2012 at 6:23 pm. It’s filed under cooking, family bonding, food, Quick Meals, recipes and tagged , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

4 thoughts on “Apple And Prosciutto Chicken

  1. This is absolutely gorgeous, and I believe the flavors would be magical together! I think I am adding prosciutto to my shopping list very soon!

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