Ingredients
-
3
-
3
-
6
-
1/4
-
-
1
-
-
3/4
-
1/4
-
-
-
-
-
-
Directions
I get this dish all the time from my favorite Italian restaurant, but theirs is loaded with butter (butter makes everything taste soo good!). The challenge of making this without all the fat yet keeping the chicken moist took me a few attempts. Last attempt was perfection! Rich and decadent, you would never think light when eating this. This dish is restaurant quality! For the olive oil spray I always use my Misto, which lets me use the oil of my choice, but you can purchase ready made. The prosciutto is salty so this really doesnt require salt. Serve it over your favorite wilted greens.
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Steps
|
1
Done
|
Cover With Wax Paper and Pound Each One to About 1/4" Thick |
|
2
Done
|
Season Chicken With Salt and Pepper. |
|
3
Done
|
Lay a 1/2 Slice of Prosciutto on One End, Top With Sage Leaf and Fold Over. |
|
4
Done
|
Lightly Pound Ends of Chicken to Seal. |
|
5
Done
|
Place Flour in a Shallow Bowl and Lightly Dredge Chicken in Flour, Shaking Off Excess. |
|
6
Done
|
Discard the Remaining Flour. |
|
7
Done
|
Heat a Nonstick Skiller Over Medium-High Heat. |
|
8
Done
|
When Hot, Spray With Olive Oil. |
|
9
Done
|
Saut Chicken 1 Minute on Each Side. You Will Have to Do This in a Few Batches. |
