Chicken Prosciutto Recipe

[Guest guest]

http://simplyrecipes.com/recipes/chicken_prosciutto/

or

http://tinyurl.com/l2v6tk

Another SCD friendly as written recipe. =) I subbed rosemary for the sage just

cause I'm not that big of a fan with sage and cheese.

Chicken Prosciutto Recipe

Preparation time: 25 minutes

Ingredients

4 skinless, boneless chicken breast halves

Freshly ground black pepper

1 stick (1/2 cup) unsalted butter

8 whole fresh sage leaves (I used rosemary)

1/4 pound very thinly sliced prosciutto (SCD legal)

2 eggs, beaten

8 thin slices Italian Fontina cheese (about 2 oz) (Since I don't know how to

tell by looking if it's been aged long enough, I used Havarti.)

Sauce:

1 cup dry white wine

1 Tbsp minced fresh sage (or rosemary if subbing)

1/2 stick unsalted butter, chilled

Method

1 Trim the chicken tenderloins away from the breasts, and reserve for another

use. Cut each breast half in half, horizontally. Trim away any excess fat. Place

the 8 chicken breast pieces between two large pieces of wax paper. Pound the

pieces with a mallet until each one is about 1/8 inch thick. Season with ground

pepper and set aside.

2 Heat the butter over medium heat in a large sauté pan. When the butter is

foaming, add the sage leaves and cook them on each side for 1 minute. Remove the

sage leaves from the pan and place a leaf on each of the chicken pieces. Next

wrap each chicken piece with a single layer of prosciutto.

3 Dip the wrapped chicken pieces, one at a time in the beaten eggs, coating them

well. Make sure the butter in the pan is foaming golden, not browned. Working in

batches so that you do not crowd the chicken in the pan, place the chicken

pieces in the pan. Cook the chicken breasts about 2 minutes on each side, or

until they're just past pink on the inside, golden on the outside. Remove.

4 Place chicken pieces on a flat baking sheet, and cover each piece with a slice

of Fontina. Place under a preheated broiler until the cheese just melts, about 1

minute. Divide chicken among 4 plates and serve immediately, with the sauce.

5 While the cheese is melting, pour out the butter from the sauté pan. Add the

white wine into the pan, place over high heat. Reduce the wine to 1/2 cup. Add

the minced sage about a minute before the reduction is complete. Reduce the heat

to low and whisk in the chilled butter. Adjust the seasoning, pour over and

around the chicken.