Orchard chicken breasts with prosciutto

Preparation

1. Preheat oven to 190°C (375°F).
2. In a large ovenproof skillet, heat olive oil over medium-high heat. Add apple, pear and thyme. Season with salt and pepper to taste. Sauté for 1 or 2 minutes, or until fruit is hot but still crispy.
3. Transfer the mixture to a small bowl and set aside. Open each chicken breast by making a full-length incision in the thickness direction. Leave about 1 cm (1/2 in.) on either side of the cut to form a pocket.
4. Stuff with fruit mixture and close chicken breasts. Season chicken breasts with pepper, then wrap with 2 slices of prosciutto. Place the chicken breasts in the pan, taking care to place the prosciutto slices underneath.
5. Bake for 35 minutes, or until the meat has lost its pink hue and the internal temperature of the chicken reaches 77°C (170°F). Remove chicken from pan and keep warm. Heat the pan over high heat and add the red wine.
6. Scrape the bottom of the pan to remove all particles. Add beef consommé and cornstarch diluted in water. Bring to the boil, stirring constantly. Remove from heat when sauce has thickened. Serve chicken breasts with sauce, accompanied by rice and extra-fine green beans.