Sage Chicken Breast with Prosciutto Blanket
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- 2Lilydale chicken breast packs
- Small bunch sage, leaves picked
- 1Roma tomato, sliced
- 8Slices prosciutto
- 1Tblsp olive oil
- 1Cup dry white wine
- Lemon oil
- Fried sage leaves
Slice the side each chicken breast to create a pocket. Place one sage leaf and a slice of tomato in the pocket, season with salt and pepper. Wrap each breast in two slices of prosciutto with a couple of sage leaves, secure with toothpicks.2.
Heat the oil in a large frying pan over high heat, cook the chicken for 2 minutes each side until golden. 3.
Pour in wine and bring to boil. Cover loosely with foil, reduce heat, simmer and cook for 10-12 minutes until chicken is cooked through. Meanwhile cook linguine according to packet directions.
Remove toothpicks and serve chicken over linguine, drizzled with lemon oil and sage leaves.