Prosciutto and sage chicken with apple salad

Method

• Step 1
  Preheat oven to 180C. Place the hazelnuts on a baking tray. Bake for 6-8 mins or until toasted. Set aside to cool slightly. Place in a clean tea towel and rub to remove the skins. Coarsely chop.
• Step 2
  Place the chicken on a clean work surface. Season with pepper. Place 3 sage leaves on 1 chicken fillet and wrap with 2 prosciutto slices. Repeat with remaining sage, chicken and prosciutto.

• Step 3
  Heat 1 teaspoon of the oil in a large frying pan over high heat. Cook the chicken for 2 mins each side or until golden. Transfer to a baking tray. Bake for 10 mins or until cooked through. Set aside for 5 mins to rest.
• Step 4
  Meanwhile, combine the vinegar, remaining oil, mustard and honey in a screw-top jar and shake until well combined. Season with salt and pepper.
• Step 5
  Combine the apple, celery, fennel, rocket and parmesan in a large bowl. Drizzle with the dressing and toss to combine. Divide among serving plates. To serve, top the salad with thickly sliced chicken and the hazelnuts.