Greenstar and Pink Lady apples are varieties that do not brown when cut. Both make a wonderful crunchy and fresh addition to a simple chicken dish such as this.
4 medium free-range skinless chicken breast
salt flakes & freshly cracked black pepper
1 tsp fresh thyme leaves
extra virgin olive oil
150 g prosciutto, thinly sliced
1 leek, thickly sliced
1 cup apple cider or white wine
2 tbsp Balsamic vinegar
1 Greenstar or Pink Lady Apple, julienned
1 handful watercress or rocket leaves
Preheat oven to 180˚C.
Season the chicken breast and rub with the thyme leaves and a little extra virgin olive oil. Wrap each breast with the prosciutto.
Heat a little olive oil in a large pan and gently brown the chicken breast together with the leek. Pour over half the apple cider and bake in the oven for 10 minutes.
Transfer the chicken to a plate, loosely cover with foil and rest for 10 minutes.
Place the pan back on the stove and add the remaining apple cider. Simmer until syrupy. Add the resting juices from the chicken and the Balsamic vinegar and stir.
Slice the chicken and serve with the leek, pan juices, apple, watercress and freshly cracked black pepper.