This Italian classic is traditionally made with veal scallops instead of the chicken in this recipe. Serve with Creamed Spinach and buttered fettuccine noodles for a complete meal.
INGREDIENTS | SERVES 4
- 4 boneless, skinless chicken breasts
- salt and pepper
- 4 fresh sage leaves
- 4 slices prosciutto
- 2 tablespoons butter
- 2 tablespoons olive oil
Pound the chicken breasts flat so they are the same thickness throughout.
Season chicken with salt and pepper.
Lay one sage leaf on each chicken breast and lay one slice of prosciutto on top of the sage leaf, covering the whole chicken breast.
Heat butter and oil in skillet.
Lay chicken in the skillet prosciutto-side down and sauté until crisp. Turn over and finish cooking on the other side.