Yield: 6 servings

Ingredients:

6 boneless, skinless chicken breast halves, trimmed of fat and membranes
24 fresh sage leaves, stems removed
6 slices prosciutto
1 Tbs. olive oil
2 Tbs. dry oloroso sherry

Instructions:

1. Rinse and pat dry chicken breast halves and place them smooth-side up on a work
surface.
2. Place four sage leaves at an angle atop each chicken breast half, spacing them evenly
for a uniform, striped look.
3. Carefully center a prosciutto slice atop the chicken breast widthwise, covering sage
leaves, and wrap the slice around, securing it in back with toothpicks.
4. In a nonstick skillet, heat olive oil on medium.
5. Place chicken breasts sage-side down in pan, cover and cook 10 minutes.
6. Turn chicken breasts and continue cooking, uncovered, until cooked though, 5-7
minutes depending on thickness.
7. Transfer chicken breasts to dinner plates. Add sherry to pan and increase heat to
medium-high. Cook, scraping to loosen any browned bits, for 1 minute, until liquid in
pan becomes a syrupy glaze.
8. Place each chicken breast half on a dinner plate, spoon some pan glaze over each and
serve immediately.