Sage chicken

Directions:

Remove the prosciutto from the refrigerator to bring it up to room temperature.

Pick out small perfect sage leaves and remove it as close to the leaves as possible. Set them aside on the cutting board.

Remove the cheese from the package and cut it as close to the size of the chicken as possible.

Remove the chicken from the package and rinse it off with cold water. Pat it dry with a paper towel and season it with salt and pepper. Set it aside on the cookie sheet.

Lay the chicken breasts flat and use your knife to make a cut on the side of the chicken almost to the other side of the chicken breast.

Open the chicken and lay the Swiss cheese inside the chicken.

Fold the chicken closed and place a sage leaf on top of each chicken breast presentation side up.

Wrap the prosciutto around the chicken securing the sage leaf and Swiss cheese.

The seam of the chicken should be on the opposite side of the presentation side.

Salt and pepper each chicken breast and set them aside on the cookie sheet. .

Heat a large sauté pan with olive oil, and lay the chicken breast presentation side down.

Once both sides of the chicken and prosciutto are nice and crispy (this can take 6-8 minutes) remove the chicken and place them on the cookie sheet or in a baking dish.

Next continue to the rest of the chicken breasts. After they are all seared put them into a 325-degree oven for 10 minutes.

The sage chicken is pretty just as it is, but if you want to add a touch of elegance pick small bundles of sage and leave it to one side of the plate.

*Chicken must be stored as far to the bottom as possible. When you are grocery shopping make sure raw chicken is only put in a bag with other raw proteins or by itself. Do not let them put raw chicken with foods that are eaten raw like strawberries, carrot sticks or bread. It is a simple mistake that could have a bad consequence.