Orchard chicken breasts with prosciutto

1Preheat oven to 190°C (375°F).

2In a large ovenproof skillet, heat olive oil over medium-high heat. Add apple, pear and thyme, and season with salt and pepper to taste. Sauté for 1 to 2 minutes, or until fruit is hot but still crisp. Transfer preparation to a small bowl and reserve.

3Slit each chicken breast lengthwise along the side, leaving about 1 cm (1/2 inch) intact on either side to make a pocket. Stuff chicken with fruit preparation and close. Season chicken breasts with pepper and then wrap each with two slices of prosciutto.

4Place chicken in a skillet with the prosciutto ends skillet-side down. Bake for 35 minutes, or until meat is no longer pinkish and internal temperature of the chicken has reached 77°C (170°F). Remove chicken from the skillet and keep warm. Heat skillet over high heat and pour in red wine.

5Scrape the bottom of the skillet to remove browned bits. Add beef consommé and diluted cornstarch. Bring to a boil, stirring constantly. Remove from heat when the sauce has thickened. Serve chicken breasts with the sauce, and accompany with rice and slender green beans.

6Add raisins or dried cranberries to the fruit mixture for more flavour.

7Replace thyme by another fresh herb of your choice.