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Ingredients
- 2 x boneless skinless chicken, breasts
- 4 slc prosciutto
- 4 x fresh sage, leaves
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. butter
- 1/2 c. white wine or possibly 1/2 c. apple, juice salt pepper
Directions
- Place the chicken breasts on a cutting board and cover them with plastic wrap or possibly wax paper.
- Lb. the chicken breasts with a mallet or possibly rolling pin or possibly empty wine bottle till flattened to about 1/4 of an inch 1/2 cm thick.
- Lay 2 slices of prosciutto and 2 sage leaves over half the chicken breast and fold over (without the wrap!). Repeat with the other chicken breast.
- Heat the oil and 1 Tbsp of the butter in a frypan over medium-high heat.
- Add in the chicken breasts and cook for 2-3 min, or possibly till nicely browned on one side. Turn the breasts over and cook for another 3-4 min.
- Remove the chicken from the pan and cover it with an upside down plate to keep it hot. Drain any oil still left in the pan and return it to the heat.
- Add in the white wine and stir. Cook for 2-3 min, then add in the remaining Tbsp of butter and stir till melted.
- Season with salt and pepper, pour over the chicken and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 132g | |
| Recipe makes 2 servings | |
| Calories 321 | |
| Calories from Fat 226 | 70% |
| Total Fat 25.59g | 32% |
| Saturated Fat 9.31g | 37% |
| Trans Fat 0.01g | |
| Cholesterol 57mg | 19% |
| Sodium 115mg | 5% |
| Potassium 180mg | 5% |
| Total Carbs 1.61g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.47g | 0% |
| Protein 10.82g | 17% |
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