Proscuitto & Sage Wrapped Chicken
Wrapping chicken in a thin slice of gluten free proscuitto (or pancetta or other deli ham), along with fragrant and velvety fresh sage leaves is all you need to create a intensely flavorful meal. This Proscuitto & Sage Wrapped Chicken is so easy to make, after a long days work this will be ready and on the table in under 40 minutes!
Drizzle with oil and fry in skillet until fully cooked. Remove from pan and set aside. To the skillet, add butter, garlic and remaining sage into pan, stirring and deglazing pan until garlic is fragrant and a sauce is created.
Proscuitto & Sage Wrapped Chicken
Fresh sage leaves create a wonderful flavor combination with the proscuitto.
Ingredients
- 2 chicken breasts
- Pepper
- 16 fresh sage leaves
- 4 slices GF prosciutto or other thinly sliced ham
- 2-3 Tbsp olive oil divided
- 2 Tbsp butter or margarine
- 4 cloves garlic chopped or minced
Instructions
- Butterfly breasts, and sprinkle with pepper. Place 5 leaves on each breast, the top with 2 slices of prosciutto, tucking ends under. Drizzle top with a bit of oil.
- Heat remaining oil in skillet and cook chicken on both sides. Remove and set aside.
- To skillet add butter, garlic and remaining sage into pan, stirring and deglazing pan until garlic is fragrant and a sauce is created.
Tried this recipe?Let us know how it was!
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Keto-Friendly Recipe
WOULD LIKE TO SEE SOE RECIPES FOR BAKING.
Looks good and easy .
I well try this and will get back to you.
If you look under our Recipes tab, you’ll find many baking recipes under our Sweets category (https://www.glutenfreeclub.com/category/recipes/sweets/)
Gm. I don’t eat pork, do you think turkey will be OK?
Sure, you can use whatever type of thinly sliced gluten free deli meat you like.
Awesome- thanks!
It is chicken
Im not a big fan of frying , can you bake these and will they taste just as good?Thanks for your wonderful recipes
It should be fine to bake it around 375-400F for 20-30 minutes (depending on thickness). My only concern would be that the pancetta (or whatever else you use) may dry out too quickly. But you could tent a bit of foil to protect it from cooking to quickly, or… just use a thicker piece of gluten free bacon!