- Juice of 1 lemon
- 1/2 teaspoon herbs de Provence
- Salt and freshly ground black pepper
- 6 boneless, skinless chicken breasts, pounded thin
- 6 fresh sage leaves
- 6 thin slices prosciutto
- Extra-virgin olive oil
- 2 cups all-purpose flour
Preheat the oven to 200 degrees F.
Remove the chicken from the marinade and place 1 sage leaf on each piece, and then wrap each in 1 slice prosciutto. Sprinkle with salt and pepper.
Heat a large skillet over medium-high heat and add a few tablespoons olive oil. Dredge 2 chicken breasts in the flour, and then add to the hot oil. Cook until the chicken is cooked through, about 3 minutes on each side. Transfer the chicken to a baking sheet and keep warm in the oven. Repeat with the remaining chicken, adding more olive oil if needed.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
Recipe courtesy of Lou Diamond Phillips
Recipe courtesy of Stacey Poon-Kinney