Heat the butter and fry the sage leaves. Remove the sage leaves and continue to cook the butter until brown. Reserve.
Pound out the chicken breasts and sprinkle with salt and pepper.
Lay 5 sage leaves across each chicken breast and wrap in prosciutto. Cook in a pan over medium-high heat with olive oil. Flip once cooked through. Remove from the heat and let rest.
Cook the pasta according to package directions. Remove from the water and toss with Parmesan, the reserved brown butter, garlic, lemon zest and lemon juice.
Slice the chicken saltimbocca and place on top of the pasta.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Stacey Poon-Kinney