Recipe Name: CHICKEN BREASTS SALTIMBOCCA
Category: CHICKEN
Serves: 4
4 BONE IN CHICKEN BREAST HALVES
4 FRESH OR 1 TSP DRIED SAGE LEAVES
8 THIN PROSCIUTTO SLICES
2 TSP OLIVE OIL
1/2 TSP SALT
1/2 TSP FRESHLY GROUND PEPPER
3 TBSP BUTTER
1/2 CUP DRY WHITE WINE
1 CUP CHICKEN BROTH
1/2 CUP SHREDDED MOZZARELLA CHEESE
2 TBSP MINCED FRESH ITALIAN PARSLEY
LIFT SKIN GENTLY FROM CHICKEN BREASTS, WITHOUT DETACHING IT, AND PLACE 1 SAGE LEAF (OR 1/4 TSP DRIED SAGE, 2 PROSCIUTTO SLICES AND 1/2 TSP OIL UNDER SKIN. REPLACE SKIN OF EACH BREAST. SPRINKLE CHICKEN WITH SALT AND PEPPER.
MELT BUTTER IN A HEAVY SAUCEPAN OVER MEDIUM-HIGH HEAT; ADD CHICKEN, AND COOK 2 TO 3 MINUTES ON EACH SIDE OR UNTIL GOLDEN. ADD WINE AND BROTH; COVER, REDUCE HEAT, AND SIMMER 20 MINUTES OR UNTIL CHICKEN IS DONE. SPRINKLE WITH CHEESE AND PARSLEY.
This can be made with boneless breasts after flattening the meat to 1/4 inch thickness in a roll-up fashion with the ham and herbs inside the rolled breast.