I first saw this recipe in Stephanie Cooks blog, the prosciutto, parmesan cheese and chicken combo sounded delightful. It definitely didn’t let us down. I think my chicken breasts were larger than the 5 ounces because mine ended up being pretty thick and I couldn’t even finish it. The only alteration from her recipe was that I used a mix of Italian seasons rather than just the sage that the recipe called for. This was a rather quick and easy meal that we both enjoyed.
Ingredients:
2 5 ounce chicken breasts
1 ounce of prosciutto (about 2 thin slices)
1/4 cup flour
2 tablespoons parmesan cheese
2 egg whites
salt
pepper
Sage (fresh or dried)
1 tbsp. olive oil
Directions:
Pat the chicken breasts dry. Lay one fresh sage leaf, or a sprinkling or dried sage, over one side of the breast. Take the prosciutto and press it over the sage, pushing it into the chicken so that it sticks. Season with salt and pepper. Place the olive oil in a non-stick skillet over medium-high heat and allow the oil to heat. Meanwhile, in a small bowl whisk the egg whites. In a separate small bowl combine the flour and parmesan cheese. Dip the chicken in the flour mix and then the egg whites. Place into the skillet with the hot oil. Allow it to cook on both sides until the outside is crisp and the chicken is cooked through.