Chicken with Prosciutto, Parmesan & Fresh Sage

During the holidays,  personal chef clients of mine like to have me prepare a dish they can serve to holiday guests that may stop unexpectedly.  My recipe for Chicken with Parma Ham, Parmesan and Fresh Sage is a company worthy dish they are delighted to serve.  And it is easy enough for you to prepare on a busy weeknight for your hungry family.

Thin chicken breasts are quickly sautéed , topped with a sprinkling of sharp and nutty Parmesan cheese and thin slices of Parma ham.  A dry-cured ham, Parma ham is sliced paper thin and has a buttery texture and tastes both sweet and salty.   Serving guests an entrée that is a little out of the ordinary like my Chicken with Parma Ham, Parmesan and Fresh Sage makes them feel extra special.

The holiday season would not be complete without visiting with family and friends from near and far.  Celebrate with a special entrée that dresses up plain chicken and makes dinner a sophisticated and special event.

Pass the Prosciutto – Chicken with Parma Ham, Parmesan and Fresh Sage

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• Author: amycaseycooks
• Yield: 6 1x

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Description

A gluten free entree

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Ingredients

Scale 1x2x3x

• 6 small skinless boneless chicken breast halves (pounded to 1/4-inch thickness)
• salt and pepper
• 3 tablespoons butter (divided)
• 1/2 cup Parmesan cheese
• 6 slices Parma ham
• 2/3 cup dry white wine
• 2 teaspoons minced fresh sage
• squeeze of fresh lemon juice
• whole sage leaves (for garnish)

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Instructions

1. Preheat oven to 400 degrees F.
2. Sprinkle chicken breasts with salt and pepper. Melt 1 tablespoon of butter in large sauté pan over medium-high heat. Add chicken breasts and sauté until brown about 2 – 3 minutes. Flip over and continue sautéing for another 2 minutes.
3. Transfer chicken to rimmed baking sheet; reserve the sauté pan. Sprinkle 2 tablespoons cheese over each chicken breast. Top each with a slice of Parma ham and a little bit more of the cheese. Bake until Parma ham gets slightly crisp and the cheese melts, about 5 minutes.
4. Meanwhile, add wine, minced sage, and 2 tablespoons butter to skillet. Boil until sauce is reduced to by half, scraping up browned bits, about 4 minutes. Add a squeeze of lemon juice.
5. Transfer chicken breasts to platter. Top each with sage leaf, drizzle pan sauce over, and serve.

Notes

Recipe by Amy Casey
www.amycaseycooks

© amycaseycooks – 2013