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.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set