Andrea Immer's Chicken Breast With Prosciutto & Sage

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.