4 boneless chicken breasts, with skin (about 5 ounces each)
16 whole sage leaves
4 slices prosciutto
2 tablespoons extra virgin olive oil, or as needed
Salt and freshly ground pepper, to taste
How to make it
Heat oven to 400 degrees F.
Carefully peel back the chicken skin leaving one side attached. Season with salt and freshly ground pepper, then place the sage leaves on top. Top with the slices of prosciutto; fold the chicken skin back over and pat down. [Photo24515]
Heat an oven-proof saute pan over medium-high heat. Add the oil; when hot add the chicken breasts skin side down. Cook until nicely browned, then turn and place the pan in the oven to finish cooking, about 10 minutes more [Photo24516]. (I find finishing the chicken in the oven helps it to remain moist and tender.) Let sit for a couple of minutes, then slice and serve.
