Chicken

Chicken with Prosciutto, Sage & Fresh Mozzarella

These chicken cutlets are simply delicious

The freshness of the sage, the salty, crispy prosciutto and bubbly broiled cheese

Who wouldn’t like that?! No one I’m hanging with!

Seriously though, this is a tasty meal and fairly simple to make

Let’s start with about 2 pounds of boneless chicken breasts

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I’m going to trim any excess fat and sinew from the chicken

Then I’m removing the tenderloin for another use

Next I filet them into cutlets (I typically get 3 cutlets per breast)

Cover the chicken in cling wrap so while we tenderize these, there is no meat or meat juices flying around the kitchen

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Gently pound them out with the toothy side of a tenderizer

Don’t pound them too hard or you will break down the meat and they will fall apart

Flip and repeat

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Next we will need 1 teaspoon each of kosher salt, ground black pepper, garlic powder, onion powder and 1/2 teaspoon of crushed red pepper flakes

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Sprinkle both sides of the chicken with the seasonings

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Add 2 tablespoons of olive oil and 2 tablespoons of butter to a pan over medium heat

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Wait for the butter to completely melt and get bubbly

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Add in some cutlets (cook in batches so they are not over crowded)

Cook for 2-3 minutes

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Flip and cook another 2-3 minutes

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Remove to a sheet pan and repeat until all the chicken is cooked

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Turn the broiler on and move the oven rack down 2 spots from the broiler

Next we will need 1/2 pound of prosciutto, 1 pound of fresh mozzarella and 1 bunch of fresh sage

If your left with any prosciutto & cheese, fear not.  Just eat it while your waiting for dinner!

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Basically add enough sage to cover the length of the cutlet

Some have 2 and some have 3

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Do the same with the prosciutto

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Yep! You’ve guessed it!

Next up is the cheese

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Place in the oven and broil 8-10 minutes (keeping an eye on it) until it is nice and browned and bubbly

YUM!

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You can eat this with pasta, salad or even on a sandwich (I recommend some nice garlic bread for that!)

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Enjoy!!!

Simply Sundays! ~ Chicken with Prosciutto, Sage & Fresh Mozzarella

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Ingredients

2 lbs of boneless, skinless chicken cutlets

1 bunch of fresh sage

1/2 pound prosciutto

1 – 16 oz log of fresh, thinly sliced mozzarella

2 tablespoons of olive oil

2 tablespoons of butter

kosher salt

ground black pepper

onion powder

garlic powder

crushed red pepper

Directions

Trim any excess fat and sinew from three boneless chicken breasts. Remove the tenderloin for another use. Filet them into cutlets or have your butcher do this

Cover the chicken in cling wrap so while we tenderize these there is no meat or meat juices flying around the kitchen. Gently pound them out with the toothy side of a tenderizer. Don’t pound them too hard or you will break down the meat and they will fall apart. Flip and repeat

Season the chicken on both sides with kosher salt, ground black pepper, garlic powder, onion powder and some crushed red pepper flakes

Add 2 tablespoons of olive oil and 2 tablespoons of butter to a pan over medium heat until the butter is melted and bubbly. Add the chicken in batches so you don’t over crowd them. Cook roughly 2-3 minutes per side then remove and set aside on a sheet pan

Turn on your broiler. Drop the rack at least 2 spots from the broiler. Lay your sage leaves over your cutlets and top with prosciutto and fresh mozzarella

Place in the oven on broil until the cheese starts to bubble and brown slightly, about 8 – 10 minutes

Tools used to make this recipe

Lodge Cast Iron Pan

Simply Bamboo Cutting Board

OXO Good Grips Fish Turner

Wilton Recipe Right 3 Piece Cookie Pan Set

Architec Gripperwood Cutting Board

OXO Good Grips Meat Tenderizer

ZELITE INFINITY Boning Knife

© Simply Sundays 2017
All rights reserved

2 comments on “Chicken with Prosciutto, Sage & Fresh Mozzarella

  1. Yum! This looks delicious. Love the addition of fresh sage leaves, they are such a wonderful fresh herb to add to chicken dishes.

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