Ingredients

• 2Lilydale chicken breast packs
• Small bunch sage, leaves picked
• 1Roma tomato, sliced
• 8Slices prosciutto
• 1Tblsp olive oil
• 1Cup dry white wine
• 350gLinguine
• Lemon oil
• Fried sage leaves

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Method

1. 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.