prosciutto & sage wrapped chicken

This post is not for the vegetarians, the vegans, or the squeamish. I have warned you. You have been warned.

Yes, there is raw chicken in this post. I did my best not to make it look unappetizing, but it’s raw chicken so there’s only so much a girl can do in one post. With that said, I’d like to introduce you to todays deliciously succulent dish. I know it’s cruel of me to only give out one recipe at a time, but there’s excitement in the suspense of it all.

Let’s be real for a second though, I already talk way too much for a cooking blog as it is & I doubt anyone would continue reading the post if it went on for all eight recipes. So really if you think about it, I’m doing everyone a favor here.

Alright, down to business. Now I’m going to stress this, the two main keys to this recipe are a great marination, & fresh sage leaves. Please do not use the dried stuff, I beg of you. If they don’t have fresh sage at the grocery store, buy a sage plant from your local nursery. This is what it has to look like though, big, beautiful, thick green leaves.

Isn’t it gorgeous? I think it’s gorgeous. You can’t see this from the picture, but those leaves are thick & soft & fuzzy. Odd for a leaf, but so yummy. Right, down to the recipe.


– 2 chicken breasts
– 4 prosciutto slices
– 4 large, fresh sage leaves
– 200g flour- 1 orange, juiced
– 4 tbs olive oil
– 1/2 tsp salt
– 1/2 tsp pepper
– 1 tbs soya sauce
– 2 tsp dijon mustard
– 1 tsp sugar
– 1/2 lemon, juiced

– combine the orange juice, lemon juice, oil, mustard, sugar, salt & pepper & soya sauce in a bowl, mix & then add the chicken.
– wrap the bowl well & place in the fridge. Leave it to marinate over night.
– when ready to cook, slice the chicken breasts in half lengthways and from the thins side. What you’re trying to achieve is four pieces of chicken that look a little thinner than normal.
– place a sage leaf on the centre of each chicken breast & then wrap it with a piece of prosciutto.
– place the flour in a bowl, and then dip the wrapped chicken breasts into the flour. Dust off all the excess, all they need is a light coating.
– place a frying plan on the cooker, turn the heat to medium-high & add 2 tbs of oil.
– cook the chicken 4 to 5 minutes per side.
– lay the chicken on some paper kitchen towel for a few seconds per side before serving to remove any extra oil.

(part of the dinner table, can you see the shrimp behind the chicken?)

….for more recipes from us, check out our archives here.


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