How to make it

  • Pound each breast half out to an even thickness. Season with salt and pepper and set on a plate.
  • Place the speck or prosciutto on the chicken, then sprinkle over the cheese and sage evenly on each half. Fold the chicken in half, so the stuffing stays in.
  • Dredge the chicken in the flour.
  • Heat the olive oil in a pan large enough to hold the chicken. You want it to come up the side about 1/4 inch.
  • When hot, add the stuffed chicken and brown it nicely on both sides until it's cooked through. This may take a while and if it's getting too dry on the outside and isn't cooking through, you may want to finish them in the oven. It took me a couple of times to get it nice and browned on the outside without drying out.
  • To serve, squeeze a bit of lemon juice over the chicken and maybe sprinkle with a bit more sage.

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  • eilen 11 years ago
    I just wanted to add that you could use any combination of fresh chopped herbs that you like--basil, parsley, etc. Same goes for cheeses, although you don't want it too soft since all of it might just ooze out of the middle when it melts!
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