7.09.2011

Chicken with Asiago, Prosciutto and Fresh Sage

Chicken with Asiago, Prosciutto and Fresh Sage

Summertime is for grilling.  But it is also handy to have a quick and delicious dinner recipe that has a minimal amount of prep and cooking time.  With Chicken with Asiago, Prosciutto and Fresh Sage, you will be in the kitchen for less than 20 minutes with plenty of time to enjoy dining al fresco.

Thin chicken cutlets are sauteed to a golden brown and then topped with asiago cheese and salty prosciutto.  A few minutes in the oven adds a slight crisp to the Italian dry-cured ham and melts the cheese.  A simple pan sauce of white wine, fresh sage and lemon completes the entree.  Pair it will roasted red potatoes and a green salad topped with a balsamic vinaigrette and dinner is served.

Spend more time enjoying dinner and less time cooking.

Chicken with Asiago, Prosciutto and Sage


serves 4 - 6

adapted from this recipe

6 small skinless boneless chicken breast halves, pounded to 1/4-inch thickness
flour (leave off to make gluten free)
salt and pepper
3 tablespoons butter, divided
1 tablespoon olive oil
1/2 cup asiago cheese
6 thin prosciutto slices
2/3 cup dry white wine
2 teaspoons minced fresh sage
squeeze of fresh lemon juice
whole sage leaves (for garnish)

Preheat oven to 375 degrees.

Sprinkle chicken breasts with salt and pepper. coat both sides with flour, shaking off excess. Melt 1 tablespoon of butter and the olive oil in large saute pan over medium-high heat. Add chicken breasts and saute until brown, turning once about 5 minutes. Transfer chicken to rimmed baking sheet; reserve the saute pan. Sprinkle 2 tablespoons cheese over each chicken breast. Top each with a prosciutto slice and a little bit more of the cheese. Bake until prosciutto gets slightly crisp and the cheese melts, about 5 minutes.

Meanwhile, add wine, minced sage, and 2 tablespoons butter to skillet. Boil until sauce is reduced to by half, scraping up browned bits, about 4 minutes.  Add a squeeze of lemon juice. 

Transfer chicken breasts to platter. Top each with sage leaf, drizzle pan sauce over, and serve.

Note - this entree can be made ahead of time.  Prepare the recipe to just before putting the chicken in the oven.  Cool prosciutto and asiago topped chicken.  Then store in refrigerator.  Cook in oven according to recipe and add about 5 minutes to the cooking time to make sure chicken is heated through.

7 comments:

Kudos Kitchen said...

This both sounds AND looks amazing! Love the addition of the fresh sage too. YUM!

ARLENE said...

This looks perfect and will help use up my wonderful sage. I like that it can be assembled ahead of time.

bellini said...

It reminds me of saltimbocca but perhaps even better!

Jamie said...

This is luscious and mouthwatering and my favorite flavors for a main dish. I love your recipes and so does my family! This one is now bookmarked!

Plaid Sneakers said...

So when you say dry white wine, what do you usually use?

EAT! said...

plaid sneakers - I usually use a wine I have on hand which is a chardonnay or pinot grigio and are typically dry wines. sweet white wines include sauvignon blanc and riesling.

teresa said...

Made this for dinner tonight and it was DELICIOUS. My son who is fed up past his eyeballs with chicken really liked it and so did my daughter's boyfriend who is a really picky eater.

I used a Pinot Grigio that I had on hand and you know what? Those little wine bottles that come by the 4-pack are exactly 2/3 cup. Just perfect!