CHICKEN LAYERED WITH SAGE, PROSCIUTTO, AND PROVOLONE CHEESE

There are just certain ingredients that really should appear in a culinary hall of fame. Each unto itself is magnificent, but when a combination of these marvelous ingredients are used in a dish, the result is almost mystical. This recipe contains four of what I consider to be wonder ingredients – chicken, sage, prosciutto, and provolone cheese. As an amalgam, their flavor is almost unbeatable, thus allowing a dish like this simple layered chicken to become a culinary work of art.

I say simple, because this recipe is very easy to prepare. Even lazy retirees like me can make this dish in quite a short amount of time. And working parents who might not think of fixing a dinner featuring such an exotic list of ingredients, might make it part of their regular rotation if they once gave it a go.

All it takes is a little planning. First of all, you must have the ingredients on hand. Duh! You also must decide what you are going to serve with the chicken. I recommend a nice rice dish like the one I so graciously supplied for you at the bottom of this post. Then something green. If you have the strength, a lovely green salad is always perfect. If you don’t have the strength, frozen petite peas warmed in the microwave with a dab of butter and a sprinkle of seasoned salt, works just fine.

So once you have the rice happily bubbling away and your green offering ready except for a bit of last minute attention, you are ready to focus on the star of the show.

As you can see, if you’ve taken the time to read the list of ingredients and directions below, this dish does not take a long time from stove/oven to table. But I would caution, assemble all your ingredients ahead of time and have them close at hand. (Pretend you are the prep cook in a fine dining establishment.) Because prep work is the key to successfully preparing this dish. Actually it’s a good plan of action for almost every recipe. Good prep work can save you time and frustration. Before almost every dinner, I do my prep work before I ever set a pan on the stove. Of course, I usually have a drink in my hand while I complete these preliminary functions. This of course helps the onerous tasks like chopping onions much easier to swallow. So to speak!

So regardless of your time in life – retired, eager to retire, or parent trying to provide your family with wholesome and delicious food, get thee to the kitchen and prepare this amazing dish at your earliest convenience. As you will also have noticed, this recipe makes just enough for 2 hungry, or 4 not so hungry adults. But luckily for you, this recipe can easily be doubled, tripled, etc. And remember – it really is OK to play with your food, regardless of what your mother told you when you were a child. Fix this dish for her, and she might even give you permission to play with your food more often! Cheers

  • ¼ c. flour
  • ¼ tsp. kosher salt
  • freshly ground black pepper
  • 2 T. butter
  • 2 small boneless, skinless chicken breasts, sliced in halves lengthwise
  • ¼ c. dry white wine
  • scant 1 T. minced fresh sage
  • ½ c. chicken broth, divided
  • ½ tsp. cornstarch
  • 4 slices prosciutto, cut in thirds
  • ½ c. grated provolone cheese
  • paprika, opt.

Combine the flour, salt, and pepper in a wide shallow dish. (I use an 8-inch cake pan.) Melt the butter in a frying pan over medium heat. Dredge the chicken breasts in the flour mixture, shaking off any excess. Fry just until done. Transfer the chicken to a 9×9-inch or 7×11-inch Pyrex dish. (Try not to overlap the pieces.)

Deglaze the frying pan with wine. Add the sage, ¼ cup of the chicken broth, and additional pepper. (Not too much pepper.) Slowly simmer for about a minute. Whisk the cornstarch into the remaining ¼ cup chicken broth and add to pan. Let simmer for about a couple of minutes, then remove from heat. Adjust seasoning and set aside.

Lay prosciutto over the cooked chicken breasts, sprinkle with grated cheese, and dribble the sauce over the whole mess. (Use a spatula to get every last bit of the sauce onto the chicken.) Sprinkle very lightly with paprika.

Bake in a pre-heated 325 degree oven for 10 minutes. Place under broiler for about 30 seconds to brown. (That is, if you aren’t afraid of your broiler, like I am.  Long story. Someday when I’m feeling strong I’ll tell you all about my ridiculous broiler phobia.) Remove from oven and let rest for about 3 minutes before serving.

WILD RICE SIDE DISH

  • 1 c. wild rice blend (I use Lundberg Wild Blend rice)
  • 1¾ c. chicken broth
  • freshly ground black pepper (not much)

Put the above ingredients in rice cooker. Turn the rice cooker on go. Walk away for about 45 minutes or until the rice cooker tells you the rice is done.

BTW – if you do not own a rice cooker, what are you waiting for? Christmas is coming. Put it on your list. Or do as I do. Order a rice cooker for yourself and inform your spouse that he/she has just purchased one of your Christmas gifts and you are positive you are going to like it. Saves your spouse time and inconvenience, and you get what you truly want or need!

 

 

Please let me know if you like this recipe. Thanks