Chicken Saltimbocca

Ingredients
Juice of 1 lemon
1/2 teaspoon herbs de Provence
Salt and freshly ground black pepper
6 boneless, skinless chicken breasts, pounded thin
6 fresh sage leaves
6 thin slices prosciutto
Extra-virgin olive oil
2 cups all-purpose flour
Directions
Preheat the oven to 200 degrees F.


In a large baking dish, whisk the lemon juice with the herbs de Provence, 1 teaspoon salt and 1/2 teaspoon black pepper. Add the chicken and toss to coat. Marinate the chicken for a few minutes.

Remove the chicken from the marinade and place 1 sage leaf on each piece, and then wrap each in 1 slice prosciutto. Sprinkle with salt and pepper.

Heat a large skillet over medium-high heat and add a few tablespoons olive oil. Dredge 2 chicken breasts in the flour, and then add to the hot oil. Cook until the chicken is cooked through, about 3 minutes on each side. Transfer the chicken to a baking sheet and keep warm in the oven. Repeat with the remaining chicken, adding more olive oil if needed.

This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

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