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It’s not just chicken – it’s crispy chicken breasts with sage and prosciutto!
“Chicken again?”…I can hear the lament. Another boneless skinless chicken breast cooked to flavorless death. But wait, what’s that? A boneless breast with the skin on? Cooked to crispy fine perfection? With a flavorful surprise tucked between the meat and the skin? Yes, yes it is! This recipe for Crispy Chicken Breasts with Sage and Prosciutto will satisfy the whole family and still not hurt your waistline.
I always like to finish my chicken breasts in a hot oven they cook so much more evenly and keeps the chicken moist and tender.
I came up with this idea as I was doing my periodic routine of buying large amounts of whole chickens and breaking them down into their various components; then making some rich homemade chicken stock. Usually, I remove the skin from the chicken breast, but this time I thought…what if I left the skin on and then stuffed something tasty under it? A quick look into my refrigerator revealed some prosciutto that seemed like it wanted to jump under that skin, and the garden had fresh sage, a natural pair IMHO. From there, dinner wrote itself … with a little help from me. Crispy Chicken Breasts with Sage and Prosciutto, pasta with quick fresh marinara, and a simple sauté of some summer squash or steamed broccoli. All done, in less than 30 minutes.
Because chicken breasts have a tendency to be dry, I always like to finish my breasts in a hot oven. They cook so much more evenly and the chicken stays moist and tender.
Heat the oven to 400º F.Carefully peel back the skin of the chicken, leaving one side attached. Season with salt and pepper and lay the sage leaves on the top of the breast, then place the prosciutto on top. Carefully fold the skin over and pat down.
Heat an oven-proof skillet over medium-high heat. Add the oil and when hot, place the breasts skin side down. Cook until nicely browned, then turn and place the skillet in the oven to finish cooking, about 10 minutes more. Slice and serve.
Note: This recipe was first published in 2014. In my efforts to improve my SEO for all my published recipes, I screwed up and had to republish this one in 2018. But if you look at this one, you will see how much I have improved over 4 years 🙂 and it’s still a damn fine recipe.
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