Recipe

Chicken Proscuitto Recipe

	Lincolntoot / All my dishes 1 year, 4 months ago This chicken is soooooooooo good! You will find yourself make this often. A great dish for entertaining. Prep:25m Cook:15m Servings:8	Lincolntoot
	great chicken

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Ingredients

4 skinless, boneless chicken breast halves

ground pepper

1 stick (1/2 cup) unsalted butter

8 whole fresh sage leaves

1/4 pound very thinly sliced prosciutto

2 eggs, beaten

8 thin slices Italian Fontina cheese (about 2 oz)

Optional sauce:

1 cup dry white wine

1 Tbsp minced fresh sage

1/2 stick unsalted butter, chilled

Directions

Cut each breast across the center into two pieces.

Place 8 pieces of chicken breast on a large piece of wax paper, and cover with another piece of wax paper.

Pound the chicken pieces with a mallet until each one is approximately 1/8 inch thick.

Season with ground pepper and set aside.

Heat butter over medium heat in a large saute pan.

When the butter is foaming, add the sage leaves and cook them on each side for 1 minute.

Remove immediately, and place each leaf on one of the chicken pieces.

Then, wrap each piece completely in a single layer of prosciutto.

Dip the wrapped chicken pieces, one at a time in the beaten eggs, coating them well.

Make sure the butter in the pan is foaming golden, not browned. Then place the chicken pieces in the pan.

Note: Do not crowd the chicken. If your pan is not big enough, do this step in two batches.

Cook the chicken breasts about 2 minutes on each side, or until they're just past pink on the inside, golden on the outside.

Remove.

Place chicken pieces on a flat baking sheet, and cover each piece with a slice of Fontina.

Place under a preheated broiler until the cheese just melts, about 1 minute.

Divide chicken among 4 plates and serve immediately, with or without the sauce.

Sauce (optional): While the cheese is melting, pour out the butter from the saute pan.

Add the white wine into the pan, place over high heat.

Reduce the wine to 1/2 cup.

Add the minced sage about a minute before the reduction is complete.

Reduce the heat to low and whisk in the chilled butter.

Adjust the seasoning, pour over and around the chicken.

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Comments

elgab89 1 year, 4 months ago said:
One of my favorite Italian recipes!

tazoncaffeine 1 year, 4 months ago said:
A definite for dinner soon! :-)

sas 1 year, 4 months ago said:
I haven't tried this but I can tell that it is very moist and tasty and the sauce is necessary (for me). I wish more recipes had fresh sage leaves in them. They really give chicken, turkey and certain fish just the right aroma. THANKS
Support your local farms.

momo_55grandma 1 year, 4 months ago said:
Good recipe thanks

cookinggood 1 year, 4 months ago said:
Great Recipe! Thanks,

justjakesmom 1 year, 4 months ago said:
This sounds very good, and a nice presentation also.

conner909 1 year, 2 months ago said:
Looks delish and I have a bunch of fresh sage in the garden! Ok, it's not a big garden, more like a 'strip' with sage and basil and oregano:)

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