Chicken Saltimbocca

Prosciutto and fresh sage are the key flavorings in a Saltimbocca.  You can purchase Prosciutto at any grocery store either in their deli or where specialty cheeses and meats are sold. Prosciutto is a a dry-cured ham that is usually very thinly sliced and served uncooked.  The moisture is “sucked” out of the ham, and dried (cured). The process of making prosciutto can take anywhere from nine months to two years, depending on the size of the ham. Sliced prosciutto is often served as an antipasto, wrapped around melon or asparagus. It is also eaten as an accompaniment to spring vegetables.  Not to be confused with pancetta, a product that is cured, and unsmoked, sliced thinly and used cooked similar to bacon in many recipes.

 Ingredients

• 2 tablespoons of finely chopped fresh sage or 1-1/2 teaspoon dried sage – or be creative and place one whole fresh sage leaf on top of the prosciutto
• ½ teaspoon pepper
• 6 skinless, boneless chicken breast halves, pounded between waxed paper to ¼ inch thickness
• 6 thin slices of prosciutto
• 4 tablespoons butter, melted
• 1/3 cup fine dry bread crumbs
• 2 tablespoons Parmesan cheese
• 2 tablespoons fresh chopped parsley or dried

 Directions

Preheat oven to 350 degrees

1. Sprinkle the sage and pepper over the chicken breasts.
2. Place a slice of prosciutto on top of chicken breasts. Roll up jelly-roll style and secure with a wooden toothpick
3. Place butter in a shallow dish.
4. In another shallow dish combine bread crumbs and parmesan cheese and parsley.
5. Dip chicken first in melted butter, then roll in crumb mixture
6. Place chicken in shallow baking dish and bake for 40 minutes until tender.
7. Remove picks and serve.