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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This chicken is soooooooooo good! You will find yourself make this often. A great dish for entertaining. Ingredients:
4 skinless, boneless chicken breast halves |
ground pepper |
1 stick (1/2 cup) unsalted butter |
8 whole fresh sage leaves |
1/4 pound very thinly sliced prosciutto |
2 eggs, beaten |
8 thin slices italian fontina cheese (about 2 oz) |
optional sauce |
1 cup dry white wine |
1 tbsp minced fresh sage |
1/2 stick unsalted butter, chilled |
Directions:
1. Cut each breast across the center into two pieces.
2. Place 8 pieces of chicken breast on a large piece of wax paper, and cover with another piece of wax paper.
3. Pound the chicken pieces with a mallet until each one is approximately 1/8 inch thick.
4. Season with ground pepper and set aside.
5. Heat butter over medium heat in a large saute pan.
6. When the butter is foaming, add the sage leaves and cook them on each side for 1 minute.
7. Remove immediately, and place each leaf on one of the chicken pieces.
8. Then, wrap each piece completely in a single layer of prosciutto.
9. Dip the wrapped chicken pieces, one at a time in the beaten eggs, coating them well.
10. Make sure the butter in the pan is foaming golden, not browned. Then place the chicken pieces in the pan.
11. Note: Do not crowd the chicken. If your pan is not big enough, do this step in two batches.
12. Cook the chicken breasts about 2 minutes on each side, or until they're just past pink on the inside, golden on the outside.
13. Remove.
14. Place chicken pieces on a flat baking sheet, and cover each piece with a slice of Fontina.
15. Place under a preheated broiler until the cheese just melts, about 1 minute.
16. Divide chicken among 4 plates and serve immediately, with or without the sauce.
17. Sauce (optional): While the cheese is melting, pour out the butter from the saute pan.
18. Add the white wine into the pan, place over high heat.
19. Reduce the wine to 1/2 cup.
20. Add the minced sage about a minute before the reduction is complete.
21. Reduce the heat to low and whisk in the chilled butter.
22. Adjust the seasoning, pour over and around the chicken.
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