clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


A gluten free entree


  • 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)


  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.


Recipe by Amy Casey

© amycaseycooks - 2013