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Andrea Immer's Chicken Breast With Prosciutto & Sage

By Claire #3 on July 18, 2005

1 Reviews

Prep Time: 10 mins
Total Time: 30 mins
Serves: 4, Yield: 4

About This Recipe

"This is a recipe I learned during a Central Market wine and food pairing class taught by Andrea Immer, a master sommelier and gourmet cook. She made this dish to illustrate how well the flavors of sage, prosciutto and chicken pair with Chianti. This is an excellent, easy chicken dish. I use small chicken breast halves – 5-6 ounces each. If you have very large (8-12 oz) chicken breast halves, start with 2 and split them in half cross-wise to make 4. It’s very important to use the right size chicken breast here so the cooking time will be accurate."

Ingredients

4 boneless skinless chicken breast halves
20 sage leaves
4 slice prosciutto
14.79 ml olive oil
44.37 ml dry sherry

Directions

Pound chicken to an even thickness (about 3/4 inch). Lay 5 sage leaves on top of each chicken breast halve. Wrap a slice of prosciutto around each sage-topped chicken breast and secure with toothpick.
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.
Plate chicken and spoon sauce over top,.

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (132 g)

Servings Per Recipe: 4

Amount Per Serving: %
Calories 206.2
Calories from Fat 43: 21%

Amount Per Serving: %
Total Fat 4.8g: 7%
Saturated Fat 0.8g: 4%
Cholesterol 68.4mg: 22%
Sugars 0.4 g
Sodium 79.5mg: 3%
Total Carbohydrate 1.5g: 0%
Dietary Fiber 0.0g: 0%
Sugars 0.4 g: 1%
Protein 27.2g: 54%

Reviews

"I thought this was very good and very easy. I didn't have toothpicks, so I cut small slits in the chicken and weaved the procuitto through. easier said than done, lol. I added a little garlic at the last minute, since i thought the sauce needed a little something. But truly this was a really nice and very easy to make dish. If you dont have fresh sage you could use dry, but it wouldn't be 100% the same. Served with mashed potatoes and roasted squash with balsamic honey glaze. Thanks for the great recipe! I will be making this again! "

By Elainia on October 29, 2006 | 328813