Stir in sage, salt, pepper and goat cheese.
Prosciutto Wrapped Chicken Paillards with Fontina Sage.Compensation for this sponsored post was provided by the Parma Ham Pass the Prosciutto campaign. The white wine has a good amount of acid, making it food friendly, and the citrus notes will offer a nice counter point to the salty prosciutto and savory sage leaves not too mention the slightly lemony sauce. Even if I cant spell it, this dressing (see what I did there) is absolutely delicious, healthy, and quick to whip together.Instructions, pound each chicken breast in between two pieces of wax paper to 1/4 inch thickness.Season both sides of chicken liberally with Kosher salt and freshly ground pepper.Place lid on saute pan until cheese is melted.Serve the chicken over a few como preparar soluciones por dilucion spoonfuls of the sauce.Fold over other half of chicken breast and secure the two halves together using 3 toothpicks. But if its warm where you are, or if youre down with grilling in a winter jacket, go for it adapted from, bobby Flay.Heat 2 tablespoons of the oil in a dutch oven or other oven-safe heavy bottomed skillet over medium/medium-high heat.You can also serve it with a nice green salad or a side of rice pilaf.You are here: Home gluten-Free / Pass the Prosciutto Sage Prosciutto Stuffed Chicken Gluten Free.
50 days until Memorial Day and the start of summer 2015!This recipe was adapted from Ted Allen's recipe for Chicken Paillards with Pancetta and Sage.After months of darkness, lights start to come on in the homes around the island again. . Traditionally, the recipe is made with veal, but because chicken is easier to get and a bit healthier, I usually make it using boneless skinless chicken breasts.Click on the banner below to participate.After laying the prosciutto sage on the chicken, use the back of chef (or other large knife) to gently tap the ham onto the chicken, that will help it adhere during the cooking process.However you spent your day I hope you enjoyed it and I hope your meal was memorable.
Saltimbocca, in Italian, means "jumps in the mouth and after tasting this chicken saltimbocca you'll understand why.
I actually typically make this Sage Prosciutto Stuffed Chicken over the summer on the grill.