Ingredients

2 (5 to 7 oz.) boneless, skinless chicken breasts

Kosher salt

Freshly ground black pepper

1/4 cup all-purpose flour

4 fresh sage leaves, divided

2 slices prosciutto

2 tablespoons extra-virgin olive oil

2/3 cup dry white wine (or low-sodium chicken broth)

1 tablespoon cold unsalted butter

2 (1/4-inch thick) slices BelGioioso Crescenza Stracchino, sliced lengthwise

Instructions

Step 1: Pat chicken breasts dry and pound between two sheets of plastic wrap to ½-inch thickness. Season both sides with kosher salt and freshly ground black pepper, then lightly coat each breast with flour. Place one sage leaf on each chicken breast, then lay one slice of prosciutto on top.

Step 2: Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the remaining two sage leaves and fry them for about 1 minute per side until just crisp. Remove the sage leaves and transfer them to a paper towel-lined plate to absorb excess oil.

Step 3: Carefully place the assembled chicken breasts into the hot pan, prosciutto side down. Cook for 3 to 4 minutes until the prosciutto is golden and crispy, then flip and cook the other side for an additional 3 to 4 minutes until golden. Transfer the chicken to a plate.

Step 4: Remove the pan from heat and pour in the white wine or chicken broth, scraping the bottom with a spoon or spatula to loosen any browned bits. Return the pan to low heat and simmer until the liquid reduces by about one-third, about 2 to 3 minutes. Stir in the cold butter until melted.

Step 5: Return the chicken to the pan, prosciutto side up. Cover and simmer until the chicken reaches an internal temperature of 165°F (74°C), about 2 to 3 minutes. Place one slice of Crescenza Stracchino cheese on each breast, cover again, and cook for about 1 minute until the cheese melts.

Step 6: Garnish the chicken with the fried sage leaves and serve immediately for a warm, flavorful meal.

Tips & Variations

For a nutty touch, try using browned butter instead of cold unsalted butter in the sauce.

If you don’t have Crescenza cheese, a mild mozzarella or fontina will also melt nicely.

Use low-sodium chicken broth instead of white wine for a non-alcoholic version.

Serve with creamy polenta or roasted vegetables to complement the rich flavors.

FAQs

Can I use bone-in chicken breasts for this recipe?

Bone-in breasts can be used, but you will need to adjust the cooking time to ensure they cook through evenly. Pound the chicken as directed, then cook over medium heat until reaching an internal temperature of 165°F (74°C).

What if I don’t have fresh sage leaves?

Fresh sage adds a unique flavor and texture, but if unavailable, you can substitute with 1/2 teaspoon of dried sage. Add it to the sauce to infuse flavor, though fried crispy leaves won’t be possible.