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“"A Taste of Italy" that I can't wait to try! I found it in the April 2005 issue of Midwest Living.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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