Chicken Saltimbocca

Saltimbocca means 'jump in your mouth' in Italian and this recipe sure does this! The taste of the fresh sage and the prosciutto is amazing. I misread the recipe and thought we needed rosemary but it was thyme, but I just used powdered thyme when I put in the oil. I always love a good chicken recipe because chicken is a very versatile ingredient and is waiting for an artist to cover the pallet with it's recipe.

Ingredients

4 (6-ounce)boneless, skinless chicken breasts
1/2 teaspoon salt
Coarsely ground black pepper
8 large fresh sage leaves, chopped
4 paper-thin slices prosciutto
1/2 cup grated Pecorino Romano cheese
2/3 cup all-purpose flour
2 eggs
1/4 cup extra-virgin olive oil
Fresh thyme sprigs
1 garlic clove, crushed
2 lemons, cut into halves

Instructions

1. Preheat oven to 375F.

2. Pound chicken breasts to 1/4-inch thickness with a meat mallet. Sprinkle each piece with salt and pepper. Top each with sage and cover with prosciutto. Press prosciutto so it will stick it to the chicken.

3. Whisk cheese and flour together in a small mixing bowl and set aside. Beat eggs in a small shallow dish, such as a pie plate.

4. Heat olive oil in a large oven-proof or cast-iron skillet until hot. Add thyme and garlic.

5. Dredge chicken cutlets in cheese mixture to completely coat. Dip into beaten eggs. Dredge again in cheese mixture. Place in hot pan. Sauté until golden brown on both sides, about 2 minutes per side.

6. Place pan in oven and bake 10 to 15 minutes. Serve with lemon halves.

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