Chicken Proscuitto Recipe

How to make it

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• 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.