Categories: Chicken

Ingredients

• 4 small skinless boneless chicken breast halves
• All-purpose flour/bread crumbs
• 6 Tbsp butter, divided
• 1/2 cup finely grated Asiago cheese
• 8 thin prosciutto slices, folded over crosswise
• 1/2 cup dry white wine
• 2 tsp minced fresh sage plus 4 whole leaves for garnish

Directions

1. Preheat oven to 375*

2. Using meat mallet, pound chicken into 1/4" thickness. Sprinkle chicken with salt and pepper. Coat both sides with flour or bread crumbs, shaking off excess.

3. Melt 4 Tbsp butter in very large skillet over med-high heat. Add chicken and saute until brown, turning once, about 5 minutes. Transfer chicken to rimmed baking sheet; reserve skillet.

4. Sprinkle 2 Tbsp cheese over each chicken breast. Top each with 2 prosciutto slices. Bake chicken until cooked through, about 5 minutes.

5. Meanwhile, add wine, minced sage, and remaining 2 Tbsp butter to skillet. Boil until sauce is reduced to 1/3 cup, scraping up browned bits, about 4 minutes.

6. Transfer chicken breasts to platter. Garnish each with sage leaf, drizzle pan sauce over, and serve.

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