4 boned, skinless chicken breast halves
(about 1 pound total)
4 slices prosciutto or boiled ham
1/2 cup finely chopped apple
1/8 teaspoon apple pie spice
2 tablespoons finely chopped green onion
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
2/3 cup milk (skim is fine)
1/2 cup shredded provolone cheese (2 ounces)
Hot cooked rice (optional)
Rinse chicken; pat dry. Pound breasts flat. Place one prosciutto slice atop each breast half.
Combine apple and 1/8 teaspoon apple pie spice. Place a fourth of the apple mixture on each breast half. Roll up and secure with wooden picks. Sprinkle with additional pie spice. Place in an 11 x 7-inch baking dish. Bake, uncovered, in a 350 degree F oven for 25 to 30 minutes or till tender and no longer pink. Remove picks.
In a small saucepan, cook onion in margarine till tender. Stir in flour and a dash pepper. Add milk. Cook and stir till thickened and bubbly; cook and stir 1 minute more. Stir in cheese till melted.
Serve sauce over chicken rolls. Serve with rice.