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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
juice of 1 lemon |
1/2 teaspoon herbs de provence |
salt and freshly ground black pepper |
6 boneless, skinless chicken breasts, pounded thin |
6 fresh sage leaves |
6 thin slices prosciutto |
extra-virgin olive oil |
2 cups all-purpose flour |
Directions:
1. Preheat the oven to 200 degrees F.
2. In a large baking dish, whisk the lemon juice with the herbs de Provence, 1 teaspoon salt and 1/2 teaspoon black pepper. Add the chicken and toss to coat. Marinate the chicken for a few minutes.
3. Remove the chicken from the marinade and place 1 sage leaf on each piece, and then wrap each in 1 slice prosciutto. Sprinkle with salt and pepper.
4. Heat a large skillet over medium-high heat and add a few tablespoons olive oil. Dredge 2 chicken breasts in the flour, and then add to the hot oil. Cook until the chicken is cooked through, about 3 minutes on each side. Transfer the chicken to a baking sheet and keep warm in the oven. Repeat with the remaining chicken, adding more olive oil if needed.
5. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
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