3 tablespoons butter
1 cup chopped onions
1/2 cup chopped celery
1 tablespoon sage powder
4 Gala apples, cored, and cut into 1/4-inch chunks
3/4 cup walnut halves
1 to 1 1/2 cups dry bread crumbs
4 boneless, skinless chicken breasts
Olive oil, for drizzling
1/4 pound fontina cheese, cut into 4 slices
Preheat the oven to 350 degrees F.
In a large saute pan over medium-high heat, add the butter and melt. Add the onions and celery and cook until softened, about 5 minutes. Add the sage, apples, and walnuts and cook until the apples are soft, about 8 minutes. Sprinkle in the bread crumbs, a little at a time, until the bread crumbs are moistened, but not dry. Remove from the heat.
Pound chicken breasts with a mallet until thin. Place filling in the center of the chicken and roll up. Secure with a toothpick if necessary. Season both sides of the chops with salt and pepper. Place on a baking sheet. Place any extra filling over the stuffed chicken breasts. Drizzle lightly with olive oil.
Bake for 15 minutes, or until outside begins to color. Bake under fully cooked and golden brown, about 25 minutes. Remove from the oven.
Place 1 slice of Cheese on top of each chop. Return to the oven and cook just until the cheese is melted and bubbly, about 5 minutes.