Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Place Brussels sprouts on prepared baking sheet and toss with 1 tsp. olive oil and a pinch of salt and pepper.

Spread into a single layer on one side. Roast in hot oven, 10 minutes.

Remove from oven. Brussels sprouts will finish cooking in a later step.

While Brussels sprouts roast, quarter apple and remove core. Cut into 1/2" dice.

Stem and mince sage.

In a mixing bowl, combine cheddar cheese, bacon, panko, and 2 Tbsp. water until combined and sticky enough to form into logs. Form into two equally-sized 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 a bacon-cheddar log in the center of chicken. Starting at the narrow end, gently roll chicken up. Don't worry if the chicken tears. Set aside, 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, 1/2 tsp. olive oil, and a pinch of salt and pepper. Add apple mixture to Brussels sprouts and carefully combine. Use a utensil! Baking sheet will be hot!

Roast again until chicken reaches a minimum internal temperature of 165 degrees, 8-12 minutes.

Rest roasted 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, placing chicken on sauce and garnishing vegetables with almonds. Bon appétit!