The first word out of my husbands mouth tonight after inhaling this dish was “WOW” followed by “This may be the best dish you’ve ever made”. I have been refining this dish over the last month or so trying to find the perfect combination of vegetable, side, cheese, etc. This dish is going to become a staple at our house because it is SO easy and feels like 5 star dining when you’re eating it! It’s SO simple, not a lot of prep, and can really be prepared and cooked with minimal dishes-my favorite!
- 3 Cups clean Brussels Sprouts (halved)
- 1/4 cup light brown sugar
- 1 1/2 tbsp maple syrup
- 1 tbsp honey
- 1 tbsp salt/pepper
- 4 Chicken Cutlets
- 2 Packs of Boars Head Prosciutto
- 2-3 tbsp Apple Butter per cutlet
- 1 onion
- 1/2 stick butter
- 1/2 cup apple cider
- 1 box garlic & herb Rice Pilaf or Brown Rice
Preheat your oven to 350. Lightly salt and pepper your chicken on both sides. Prepare your chicken on an aluminum foil lined cookie sheet by spreading apple butter directly on chicken(I use about 2-3 tbsp per chicken cutlet), slicing your brie into thin slices, put your sliced brie on top on apple butter to cover entire chicken cutlet. Wrap your chicken breasts with prosciutto – 2/3 pieces per chicken breast! Put your chicken breasts in the oven for about 20-25 minutes. Next, put your halved brussels sprouts in a bowl, combining your maple syrup, light brown sugar, honey, and salt/pepper with the Brussels sprouts. Combine until all Brussels sprouts are covered, then pour into a cast iron skillet . Bake in oven with chicken for 20-25 minutes. While the chicken and Brussels sprouts are cooking caramelize your onions and cook your rice! Cut your onion in half, then slice into medium thin pieces. I LOVE browned butter, so I start by lightly browning the butter, then adding the onions. Be patient while the onion is cooking, you want the onions to be browned to a deep golden! Once the onions are starting to turn golden add in the apple cider to de-glaze, then simmer on low until the sauce is thickened and the onions are soaking the juices up – this takes 5-7 minutes – be patient it’s worth it! Once your chicken and Brussels sprouts have cooked for about 20 minutes turn your oven over to broil – broil your Brussels sprouts on the top rack for 3-5 minutes(until crispy) while the sprouts broil the chicken can stay on the bottom rack. Next remove the sprouts and move the chicken to the top rack and broil for 3 minutes the prosciutto will be slightly browned and crispy.
Serve your chicken over rice, topped with the onions, spoon the sauce over the chicken combination! Add a heaping scoop (or 3) or Brussels Sprouts and enjoy!
My favorite cast iron skillet is the brand “Lodge” with this recipe I used the 13.25 inch!Find it here: https://amzn.to/35tiM8X