This is a classic Italian dish that the Romans do best. It's usually made with veal but since it's hard to find in most stores i used chicken breast. Sage is one of my favorite herbs and pairs perfectly with the saltiness of the prosciutto. Only 7 ingredients, this dish packs a powerful flavor punch and is great served with roast potatoes or a mixed greens salad!
6 thinly sliced chicken breasts
12 sage leaves
2 tablespoons of butter
2 tablespoons of olive oil
6 slices of prosciutto
Salt & Pepper
Flatten the chicken breasts using a mallet until they are about 1/4 inch thick.
Lay them side by side and add prosciutto on top of each chicken breast with two sage leaves per chicken breast. Secure with toothpick.
Heat the olive oil and the butter in a large skillet over medium heat. Place each piece of chicken, prosciutto side down and cook for 3 minutes, until prosciutto is crisp and flip. Cook for two more minutes on the other side, or until chicken is golden.
Transfer the chicken to a serving platter, remove toothpicks and sprinkle with parsley and additional chopped sage (optional)