The complimentary flavours of sweet apple and salty prosciutto add a sophisticated touch to this fabulous chicken dish.
- 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 quarter of the apple slices in each pocket and secure each with a toothpick to enclose the filling.
- 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.
- 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 creme fraiche, cream and mustard, and cook, stirring, for 1 minute or until the sauce thickens slightly.
- Combine watercress and radicchio in a bowl. Remove toothpicks from chicken. To serve, arrange chicken, watercress and radicchio on serving plates and drizzle with sauce.
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