By Claire #3 on July 18, 2005
"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."
Serving Size: 1 (132 g)
Servings Per Recipe: 4
"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! "