As the summer days are becoming shorter, I am looking to use up the wonderful herbs from the garden as much as possible. I was really surprised at how much sage was produced! I don't tend to use it outside of a favorite roast recipe in fall but I happened to be watching Food Network one night when a variation of a saltimbocca recipe was featured. It looked easy enough; just a few ingredients and when the chicken is pounded thin, cooking time is quick. As it turns out, it was delicious and showcased the sage beautifully plus the whole family LOVED it! Now sage isn't reserved for just the autumn table.
- 4 boneless, skinless chicken breasts
- 12-16 large fresh sage leaves
- 4 thin slices prosciutto
- about 1/2 cup flour, for dusting
- salt and pepper
- 2T olive oil
Season both sides of each chicken breast with salt and pepper, then lay 3-4 sage leaves on each piece. Carefully wrap a thin slice of prosciutto around the sage topped chicken and place it between two pieces of either waxed paper or plastic wrap. Pound each chicken breast to about 1/4 or 1/3 inch thick. This pressed the Italian ham and herbs into the chicken. Dredge each piece of prepared chicken in flour, on both sides. Heat the olive oil in a nonstick skillet on medium high. Brown the prepared chicken pieces for about 4 minutes per side.