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1
To make the stuffing, process the nuts in a food processor or blender until they are finely ground.
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2
Add the butter and process until smooth.
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3
Add the cream, bread crumbs, salt, pepper, nutmeg and cayenne and process until well combined.
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4
To prepare the chicken breasts, place each breast half between sheets of wax paper and flatten with a mallet, the flat side of a cleaver or a rolling pin to a thickness of about half an inch.
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5
Place the breasts smooth side down on a work surface and discard the wax paper.
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6
Lay one slice of ham on each breast half.
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7
Spread approximately three teaspoons of stuffing on top of the ham.
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8
Beginning with the narrowest end of the breast, roll up into a neat, plump shape, tucking the edges in.
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9
Secure with toothpicks.
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10
Strew the onions, carrot and apple in a baking dish large enough so that the rolled breasts fit snugly.
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11
Place the breasts on top of the vegetables.
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12
In a saucepan, melt four tablespoons of the butter and brush some of it on the breasts.
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13
Bake uncovered in the center of a preheated 375-degree oven for 10 minutes.
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14
Baste with butter and bake 10 minutes more.
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15
Turn the breasts over, baste and bake another 10 minutes.
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16
While the chicken cooks, boil the cider and vinegar in a saucepan over high heat until reduced to six tablespoons.
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17
Set aside.
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18
Transfer the chicken breasts to a warm platter and cover with foil.
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19
Transfer the onions, carrot, apple and any juices from the baking pan to a food processor.
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20
Add the cider reduction and puree until it is smooth.
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21
Press through a sieve set over a medium saucepan, reheat over low heat and whisk in the remaining tablespoon of butter.
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22
Keep warm.
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23
To prepare the garnish, heat the butter in a large, heavy skillet.
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24
Dredge one side of each apple slice in sugar and place sugared side down in the hot butter.
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25
Cook over medium-high heat for four to five minutes or until deep golden brown.
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26
Sprinkle the remaining sugar on the apples, turn over and brown the other side.
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27
Add any juices that have collected from the chicken to the sauce; reheat sauce if necessary.
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28
To serve, cut each chicken breast into one-quarter- to one-third-inch slices; discard toothpicks.
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29
Divide the sauce evenly among four plates, place slices on top of sauce in an overlapping pattern and garnish with two or three apple slices.
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30
Pass remaining sauce separately.
