- 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.
In a large baking dish, whisk the lemon juice with the herbs de Provence, 1 teaspoon salt and 1/2 teaspoon black pepper. Add the chicken and toss to coat. Marinate the chicken for a few minutes.
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.