- 4 Boneless, skinless chicken breast halves
- 3 tablespoon Butter
- 1 tsp. Garlic, minced
- 1/4 Cup White wine
- 8 Thin slices, proscuitto
- 8 Thin slices, provolone cheese
- 16 Fresh sage leaves
- 2 Cups High quality tomato-based pasta sauce
Slice chicken through middle to create two flat pieces. Place two leaves of sage on each chicken piece. Wrap each chicken piece in a slice of proscuitto. Melt butter in a large skillet over medium high heat, add chicken breasts, and cook on each side for 4 minutes. Remove chicken breasts from the pan.
Add minced garlic to the pan and cook over medium heat until garlic softens (don?t allow garlic to brown). Add white wine and red sauce, simmer for 5 minutes, then return chicken breasts to the pan, coating them with sauce. Place a slice of cheese on top of each chicken breast, cover the pan, and simmer for 3 minutes. Remove from pan and serve atop vermicelli or any pasta of your choice.