Prep 30 mins
Cook 25 mins
"A Taste of Italy" that I can't wait to try! I found it in the April 2005 issue of Midwest Living.
- 4 boneless skinless chicken breast halves (about 1 1/4 pounds total)
- 12 fresh sage leaves
- 2 ounces prosciutto, in 4 thin slices
- 1⁄2 cup seasoned dry bread crumb
- 1⁄4 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1⁄2 cup shredded mozzarella cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1⁄4 cup dry white wine or 2 tablespoons lemon juice
- 1 teaspoon snipped fresh sage or 1⁄2 teaspoon ground sage
- salt & fresh ground pepper (optional)
- Place a chicken breast half between 2 pieces of plastic wrap.
- Using a flat side of a meat mallet, pound chicken lightly to an even 1/4 inch thickness, then remove plastic wrap.
- Place 3 sage leaves on chicken and top with a slice of prosciutto; return plastic wrap.
- Lightly pound prosciutto into chicken, then remove plastic wrap.
- Repeat with remaining chicken, sage leaves and prosciutto.
- Place bread crumbs and 1/2 teaspoon pepper in a shallow dish.
- Brush chicken with oil.
- Dip chicken in crumb mixture to coat, and place in a greast 15 x 10 x 1-inch baking pan, prosciutto side up.
- Bake chicken in a 375 degree oven 10 minutes.
- Sprinkle with the mozzarella and Parmesan, and bake 5 minutes or until chicken is no longer pink and cheese melts.
- For sauce: In a small saucepan, melt butter; stir in flour.
- Add the broth, the wine or lemon juice, and the sage.
- Cook and stir until bubbly, then cook and stir 1 minute more.
- Season with salt and black pepper, if you like.
- Serve sauce over chicken.