Sage involtini in Calvados apple sauce

Ingredients for 2 servings:

• 2 chicken breast fillets, whole (no parts)
• 1 handful of sage leaves, fresh
• 1 ball(s) of mozzarella
• 1 large onion(s), red
• 2 apples
• 6 slices of bacon
• olive oil
• 50 ml Calvados
• 200 ml cream
• 100 g Gouda processed cheese
• Salt and pepper from the mill
• nutmeg
• Cayenne pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Wash and drain the chicken breast fillets. Roughly chop the sage leaves, drain the mozzarella ball and cut into strips, peel and finely slice the onion, and wash, core, and slice the apples into thin strips. First, prepare the involtini. To do this, make a shallow cut in the middle of the chicken breasts to create a pocket. Place 2/3 of the sage (the rest goes into the sauce) and the mozzarella into the chicken pockets. Then wrap the involtini around the involtini and secure the bacon with wooden skewers. Sear on both sides in hot olive oil. Then place in a baking dish. Cook in a preheated oven at 180°C (top/bottom heat) until the internal temperature reaches 90°C. Meanwhile, prepare the sauce. Briefly sear the onions and apple slices in the existing roasting juices and a little new oil, then deglaze with Calvados. Add the cream, processed cheese, and remaining sage and simmer over low heat. Season to taste with salt, pepper, nutmeg, and a little cayenne pepper. Tip: If you like, you can add dry white wine. When the involtini are ready, serve them with the sauce. Ribbon pasta and steamed buttered carrots are delicious side dishes.