Chicken Breasts with Prosciutto and Sage

4:58 AM

More evidence that I'm such a sad wanna-be Foodie...I've never had Prosciutto. Ever. Never even heard of the stuff until I started watching Food Network, and I'm just now getting around to actually trying it. I've been wanting to try it for a while now, but for some reason I assumed our commissary didn't have it, but to my surprise they do! They didn't, however, have fresh sage so I ended up sprinkling some dried sage I had in my pantry. Man, I can't imagine going back to the states and having millions of grocery stores to choose from! I miss my beautiful Farm Freshes and their Starbucks... *sigh*.


Back to the chicken. I found this recipe on the Cookie Madness blog, another one of my favorites. This was a really easy dish to put together - I cut a few toothpicks in half to help secure the prosciutto to the chicken. I overcooked my chicken just a tad so mine ended up a little dry. The recipe tells you to make sure you pound the chicken nice and flat so it cooks evenly and quickly, so next time I will be sure to pound it out just a little bit more. I think maybe topping this with a little bit of cheese would be great too, almost like a Chicken Cordon Bleu wannabe. My family loved it, hopefully yours will too!

Chicken Breasts with Prosciutto and Sage
Serves 4

4 boneless, skinless chicken breast halves
20 sage leaves
4 slices prosciutto
1 tablespoon olive oil
3 tablespoons dry sherry

1. Pound chicken breasts to an even thickness (about ¾ inch). Lay 5 sage leaves on top of each chicken breast. Wrap a slice of prosciutto around each sage-topped chicken breast and secure with toothpick.

2. Heat oil in a large non-stick skillet over medium. Place chicken breasts in skillet, sage side down. Cover skillet and cook chicken for 10 minutes. Remove cover. Turn chicken over and cook uncovered for another 4-5 minutes. Add sherry and stir, scraping up any extra bits from bottom of pan.

3. Plate chicken and spoon sauce over top.

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