Description
This Cheesy Prosciutto Chicken recipe features tender chicken breasts wrapped with fragrant sage leaves and flavorful prosciutto, pan-fried to golden perfection, then topped with creamy BelGioioso Crescenza Stracchino cheese. Finished in a luscious white wine reduction sauce, it creates an elegant, savory dish ideal for a special dinner or cozy meal at home.
Ingredients
Scale
Chicken and Meat
- 2 (5 to 7 oz.) boneless, skinless chicken breasts
- 2 slices prosciutto
Seasonings & Coating
- Kosher salt
- Freshly ground black pepper
- 1/4 cup all-purpose flour
- 4 fresh sage leaves, divided
Cooking & Finishing
- 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 cheese, sliced lengthwise
Instructions
- Prepare the Chicken: Pat chicken breasts dry and pound between two sheets of plastic wrap until they reach about 1/2-inch thickness. Season both sides evenly with kosher salt and freshly ground black pepper. Lightly coat each breast with all-purpose flour. Place one fresh sage leaf on each chicken breast, then lay a slice of prosciutto over the sage.
- Fry the Sage Leaves: Heat the extra-virgin 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 crisp. Once fried, transfer the sage leaves to a paper towel-lined plate to drain excess oil and to crisp further.
- Cook the Chicken: Carefully place the assembled chicken breasts into the hot skillet, prosciutto side down. Cook for 3 to 4 minutes until the prosciutto is golden and slightly crisp. Flip the chicken breasts and cook for an additional 3 to 4 minutes on the other side, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Make the Pan Sauce: Remove the skillet from heat and pour in the dry white wine or low-sodium chicken broth. Scrape the bottom of the pan with a spoon or spatula to loosen any browned bits. Return the skillet to low heat and let the liquid reduce by about one-third, which should take 2 to 3 minutes. Stir in the cold unsalted butter until it melts, creating a smooth sauce.
- Simmer the Chicken and Melt Cheese: Return the chicken breasts to the skillet, prosciutto side up. Cover the pan and simmer gently until the internal temperature of the chicken reaches 165°F (74°C), about 2 to 3 minutes. Top each breast with a slice of BelGioioso Crescenza Stracchino cheese, cover again, and cook until the cheese melts, about 1 minute.
- Serve: Garnish the cheesy prosciutto chicken with the fried sage leaves and serve immediately for a deliciously savory and elegant meal.
Notes
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
- You can replace the dry white wine with low-sodium chicken broth for a non-alcoholic version.
- Use an instant-read thermometer to ensure the chicken is perfectly cooked and safe to eat.
- BelGioioso Crescenza Stracchino cheese can be substituted with other creamy, mild cheeses like mozzarella or fontina if unavailable.
- Serving suggestion: Pair with roasted vegetables, a fresh green salad, or creamy mashed potatoes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Keywords: Cheesy Prosciutto Chicken, Chicken Breast Recipe, Pan-fried Chicken, Sage and Prosciutto Chicken, Italian Chicken Dinner
