Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Place Brussels on one half of prepared baking sheet and toss with 1 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer on their side. Roast in hot oven, 10 minutes. Remove from oven. Brussels will finish cooking in a later step. While Brussels roast, quarter apple and remove core. Cut into ½" dice. Stem and mince sage.

In a mixing bowl, combine cheddar, bacon, panko, and 2 Tbsp. water until combined and sticky enough to form into logs. Pat chicken breasts dry. Cover chicken with plastic wrap and pound with a heavy object to an even ¼" thickness. Remove plastic wrap and season chicken on both sides with a pinch of salt and pepper. Place bacon-cheddar log in the middle of chicken. Starting at the narrow end, gently roll chicken up. Don't worry if the chicken tears. Set aside rolled chicken, seam-side down.

Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Place rolled chicken in hot pan, seam-side down. Sear undisturbed until sealed and beginning to brown, 2-3 minutes. Remove from burner.

Place rolled chicken on other half of prepared baking sheet, seared side down. Reserve pan; no need to wipe clean. In another mixing bowl, combine apple, sage, 1 tsp. olive oil, and a pinch of salt and pepper. Add apple to Brussels sprouts and carefully combine. Roast again until chicken reaches a minimum internal temperature of 165 degrees, 8-12 minutes. Rest chicken 3 minutes. While chicken rests, make sauce.

Return pan used to sear chicken to medium-high heat. Add ¼ cup water, cheese spread, and a pinch of pepper to hot pan. Bring to a simmer. Once simmering, stir often until cheese is combined and sauce is thickened, 1-2 minutes. Plate dish as pictured on front of card, garnishing vegetables with almonds. Bon appétit!