Recipe from: 10/27/1999 12:00:00 AM
Ingredients 10
Servings 4


  • 4
    chicken breasts, boned and skinned
  • 30
    olive oil
  • 6
    cloves garlic, thinly sliced
  • 16
    fresh sage leaves
  • 4
    slices prosciutto or smoked ham
  • 4
    slices firm white cheese
  • 15
  • 125
    firm white cheese, grated
  • 2
  • 375
    white wine


Flatten each chicken breast as thinly as possible. Heat a large saucepan and add 15 ml oil. When oil is hot, add garlic and sage and cook for about 2 minutes. Remove and place on a paper towel to drain. On each chicken breast, place a slice of prosciutto, a slice of cheese and equal quantities of half the cooked garlic and sage. Fold breasts over and seal by pinching with your fingers. Reheat pan and add the rest of the oil. Dust chicken breasts with flour and grated cheese. Sprinkle salt in the pan and add chicken. Cook for 3 minutes on each side. Remove and set aside. Add wine to pan juices, bring to the boil and pour over chicken. Top each breast with reserved garlic and sage.

Read more on: pork  |  shallow-fry

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