When this Roman specialty uses chicken instead of veal, it should make even the most finicky meat eaters lick their lips.
While veal is always delicious, it can be hard to find, but chicken can be found in any supermarket freezer. A few breasts beaten with a meat tenderizer make this dish the perfect Italian meal the whole family will enjoy.
- 4 boneless, skinless chicken breasts
- 1/2 cup Asiago cheese, grated
- 8 prosciutto slices
- 2/3 cup dry white wine, like chardonnay
- 2 teaspoons sage
- 4 whole sage leaves, for garnish
- Preheat oven to 375 degrees F. Pound the chicken breasts with a meat tenderizer until they’re 1/2-inch thick. Sprinkle chicken with salt and pepper to taste; coat both sides with flour, shaking off the excess.
- Melt 4 tablespoons of butter in a large skillet over medium-high heat; add the chicken breasts and sauté until brown, about 5 minutes.
- Transfer the chicken breasts to a baking sheet; sprinkle cheese over each breast and top each breast with 2 proscuitto slices; bake until the chicken is cooked through, about 5 minutes.
- While the chicken cooks add wine, minced sage, and 2 tablespoons of butter to the skillet; boil until the sauce is reduced, scraping up browned bits, about 4 minutes.
- Transfer the breasts to a platter; top each with a sage leaf, drizzle the sauce over the chicken, and serve.