Go Back
+ servings
Crispy chicken breasts with sage and prosciutto on a white dish with pasta.

Crispy Chicken Breasts with Sage and Prosciutto

Tucking some fresh sage and prosciutto in between the skin and meat takes the usually tasteless breast to some wow flavor.
No ratings yet
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Poultry
Cuisine Italian
Servings 4 servings


  • 4 boneless chicken breasts with skin (about 5 ounces each)
  • 16 whole fresh sage leaves
  • 4 slices prosciutto
  • 2 tablespoons extra virgin olive oil or as needed
  • Salt and freshly ground pepper to taste


  • 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.
Keyword stuffed breast
Tried this recipe?Let us know how it was!