Chicken With Prosciutto and Sage II
"From Louisiana Kitchen and Culture."
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breast halves
- 12 small sage leaves
- 8 pieces prosciutto
- salt, to taste
- fresh ground black pepper, to taste
- flour, for dredging
- olive oil, as needed
directions
- Divide sage into four equal portions. Sprinkle one chicken breast with one portion of sage and spread two slices of prosciutto over the top.
- Place the chicken breast in a heavy zip-lock bag or between two sheets of plastic wrap and, working from the center out, pound with a meat mallet (or heavy skillet) to an even thickness of about 1/4 inch. Remove from the bag or plastic wrap, taking care to not dislodge the prosciutto and sage. Repeat with remaining chicken breasts. Season to taste with salt and pepper.
- Spread flour on a plate and dredge each piece of chicken lightly, shaking off excess flour.
- Heat a large, heavy pan over medium high heat; cover the bottom with olive oil and heat to almost smoking. Working in two batches if necessary, add the chicken to the pan, taking care not to overcrowd. Cook until the edges begin to turn opaque, flip, and continue cooking until chicken is done through, about 6 - 8 minutes.
- Drain on paper towels and serve at once.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
