Ingredients: • 2 teaspoons butter or margarine • 2 granny smith apples, peeled, cored and sliced thin • 1/4 cup pine nuts • 1 tablespoon packed brown sugar • 4 boneless, skinless chicken breast halves, (6 to 8 oz. each) • 4 slices (8 oz.) Rostello Roasted Ham • 4 slices havarti or cheddar cheese, optional Directions: 1. Preheat oven to 425°F. 2. Melt butter in a large skillet over medium heat. Add apples, pine nuts and brown sugar; cook until apples are tender, stirring occasionally. Set aside to cool. 3. To butterfly each chicken breast place your hand on top of the breast. Carefully insert knife into the thickest part of the breast, and draw it almost all the way through the breast. (The breast should be attached on one side.) Open chicken breast to form a butterfly shape and spoon apple mixture in center of one side; close. 4. Place each stuffed chicken breast at the bottom of one Rostello Roasted Ham slice, seam side down. Roll the chicken up with the ham, wrapping tightly so stuffing does not spill out. 5. Place chicken, seam side down, on foil-lined baking pan and bake for 25 to 30 minutes or until internal temperature is 165°F. If desired, during the last several minutes of baking time, place 1 slice of cheese over ham. When cheese melts remove from oven, and let stand for five minutes. Slice into 1/2 inch slices. Back To All Recipes
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