 |
Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
A Taste of Italy that I can't wait to try! I found it in the April 2005 issue of Midwest Living. Ingredients:
4 boneless skinless chicken breast halves (about 1 1/4 pounds total) |
12 fresh sage leaves |
2 ounces prosciutto, in 4 thin slices |
1/2 cup seasoned dry bread crumb |
1/4 teaspoon ground black pepper |
2 tablespoons olive oil |
1/2 cup shredded mozzarella cheese |
2 tablespoons butter |
2 tablespoons all-purpose flour |
1 cup beef broth |
1/4 cup dry white wine or 2 tablespoons lemon juice |
1 teaspoon snipped fresh sage or 1/2 teaspoon ground sage |
salt & fresh ground pepper (optional) |
Directions:
1. Place a chicken breast half between 2 pieces of plastic wrap.
2. Using a flat side of a meat mallet, pound chicken lightly to an even 1/4 inch thickness, then remove plastic wrap.
3. Place 3 sage leaves on chicken and top with a slice of prosciutto; return plastic wrap.
4. Lightly pound prosciutto into chicken, then remove plastic wrap.
5. Repeat with remaining chicken, sage leaves and prosciutto.
6. Place bread crumbs and 1/2 teaspoon pepper in a shallow dish.
7. Brush chicken with oil.
8. Dip chicken in crumb mixture to coat, and place in a greast 15 x 10 x 1-inch baking pan, prosciutto side up.
9. Bake chicken in a 375 degree oven 10 minutes.
10. Sprinkle with the mozzarella and Parmesan, and bake 5 minutes or until chicken is no longer pink and cheese melts.
11. For sauce: In a small saucepan, melt butter; stir in flour.
12. Add the broth, the wine or lemon juice, and the sage.
13. Cook and stir until bubbly, then cook and stir 1 minute more.
14. Season with salt and black pepper, if you like.
15. Serve sauce over chicken.
|
|