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🍎 APPLE CHICKEN ROLLS

A Health Craft Gourmet Recipe by Chef Charles Knight
Preparation: 1 hour • Serves 4

A BRIEF HISTORY OF THE APPLE

Apples are the most widely cultivated species in the Malus genus, originally descending from a wild apple found in the mountains of Central Asia—specifically southern Kazakhstan. From there, apples spread throughout Asia and Europe and later sailed with early colonists to North America.

Today, more than 7,500 cultivars exist, each bred for flavor, texture, aroma, and culinary purpose—from fresh eating to baking, cider, and savory cooking.

Commercial apple orchards depend on clonal grafting onto rootstocks, a technique that controls tree size and fruiting speed. Left ungrafted, apple trees grow large and slow, often taking many years to bear fruit.

In 2018, the world harvested 86 million tons of apples, with China producing nearly half. (Source: Wikipedia)

Johnny Appleseed — The Cider Man

John Chapman, born in 1774 in Leominster, Massachusetts, became an American folk hero for scattering apple nurseries across the frontier. His apples were not the sweet varieties we enjoy today—they were small, tart “spitters” perfect for hard cider, which was safer to drink than most frontier water. His dream was simple:
Plant enough apples so no person would ever go hungry.

🍏 APPLE CHICKEN ROLLS — RECIPE

Equipment

• French chef’s knife
• Cutting board
• Health Craft Kitchen Machine food cutter (Blade #2)
• Medium skillet
• Large skillet (for browning and finishing)
• Meat mallet

Ingredients

• ¼ cup onions, chopped (#2 blade)
• 1 cup unsweetened apple juice, divided (fresh-juiced if possible)
• ½ cup peeled apple, finely chopped
• ½ cup soft rye breadcrumbs
• 2 tablespoons fresh parsley, minced
• ¼ teaspoon caraway seeds
• 4 skinless, boneless chicken breasts (about 4 oz each)
• 2 tablespoons brandy
• Fresh apple slices (optional, for garnish)

Instructions

1. Prepare the Filling

1. Preheat the Medium Skillet over medium heat to 275°F.
2. Add onions and dry sauté (no oil) for 3–5 minutes until tender.
3. Remove from heat.
4. Stir in 2–3 tablespoons apple juice, chopped apples, breadcrumbs, parsley, and caraway seeds.
5. Mix well, cover (vent closed), and set aside.

2. Prepare the Chicken

1. Place the chicken breasts on a cutting board.
2. Pound to ¼-inch thickness using a mallet.
3. Divide the filling evenly among the chicken pieces.
4. Spoon filling into the center and roll lengthwise, tucking ends under.
5. Secure rolls with toothpicks.

3. Brown the Chicken

1. Preheat the Large Skillet to 275–300°F for about 3 minutes.
2. Test readiness with a few water droplets—if they bead and dance, the pan is perfect.
3. Place chicken rolls in the dry skillet. They will stick at first.
4. Cover with the vent open.
5. When they release naturally (3–5 minutes), turn and brown all sides (total 5–7 minutes).

4. Deglaze & Simmer

1. Add a few tablespoons apple juice and the brandy.
2. Immediately cover (vent closed).
3. Reduce heat to 180–200°F.
4. Simmer 10 minutes.

Serving

Serve whole or slice into medallions to reveal the beautiful spiraled apple filling. Spoon the pan juices over the top. Garnish with fresh apple slices.