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 1/2" 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 1/4" 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 1/4 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!