Chicken Prosciutto and Roasted Green Beans

This was my first time making this chicken recipe.It came out very tasty. I had planned on also making fried potatoes, but forgot about them so we ended up with just the roasted green beans on the side.



Printable Recipe

For the chicken you'll need:

• 4 skinless chicken breast halves
• 1 stick unsalted butter
• 1 T sage
• 1/4 pound thinly sliced prosciutto
• 2 eggs, beaten
• 8 thin slices Fontina cheese (about 2 oz)
• S & P

For the sauce you'll need:

• 1 cup dry white wine
• 1/2 T sage
• 1/2 stick unsalted butter, chilled

1. Butterfly each breast by cutting in half, horizontally. Pound with mallet until 1/8" thick. Season with S & P and set aside.

2. Heat butter over medium heat in large sauté pan. When butter foams, add sage and cook for 1 minute, stirring.

3. Wrap each chicken breast in prosciutto.

4. Dip each breast in egg, coating well. Place in pan (do not crowd. Work in batches if you need to) and cook for 2 minutes on each side until just past pink on the inside. Remove.

5. Place chicken on flat baking sheet and cover each with a slice of Fontina. Place under preheated boiler until cheese just melts.

6. While the cheese is melting, pour the butter from the sauté pan and add the white wine. Reduce to 1/2 cup over high heat. Add sage and cook for 1 minute. Add chilled butter, reduce heat to low and melt.

7. Pour sauce over and around chicken and serve.

For the roasted green beans:

• 1-2 pounds fresh green beans
• S & P
• Olive oil

1. Preheat oven to 425°.

2. Mix beans with olive oil.

3. Spread beans over sheet pan and sprinkle liberally with S & P.

4. Roast for 20-25 minutes, or until starting to blacken.