Chicken with Prosciutto and Sage

Chicken with Prosciutto and Sage & Sauteed Kale:

Yeah! I’m happy because the weekend is coming and it’s time to relax!

I love to relax and hang out with the kids by the pool and enjoy our fabulous weather. They’ll be excited today because I’ve made one of their favorite dishes Chicken with Prosciutto and Sage. I got this recipe from a magazine article that I can’t find because it’s buried somewhere underneath all my other food magazines.

This recipe is a winner and the taste is so amazing.  Boneless chicken breast are wrapped in thinly sliced prosciutto (most use pancetta) but because I always make a recipe my own, I use prosciutto with sage leaves tucked in between. The chicken breasts are sauteed until the prosciutto turns golden brown and crisp. Pow! The taste is awesome, the chicken is tender and juicy and the flavor is enhanced by the sage and slightly salty prosciutto.

Happy weekend and Happy Mother’s Day to all the lovely Mom’s out there!  I’ll have more to come for Mother’s Day!

Ali in the Valley

Photo by: Ali

Chicken with Prosciutto Sage Recipe:

Ingredients: (per person)

1 skinless chicken breast Prosciutto Fresh sage leaves Salt Pepper Olive oil


Put the prosciutto on a cutting board, overlapping slightly lengthwise, until you got a wide enough ‘plate’ to fit the chicken breast lying horizontally.

Space out sage leaves proportionally on the pancetta to taste. Pop the chicken breast onto the prosciutto, season well, and roll the prosciutto tightly around the chicken.

Now pull out a good length of cling film and put the chicken on the short end of it. Start rolling the chicken tightly and then roll it thoroughly until you got a nice and round ‘sausage’ that is uniformly round. Repeat this for each portion. Refrigerate for at least a couple of hours but preferably overnight.

Remove the chicken breasts from the fridge about 30 minutes before cooking. On medium heat, heat some oil in a pan that can house all the chicken breasts comfortably. Remove the cling film and put the chicken rolls in the pan, seam down, and lower the heat to medium low.

Cook for about 20 minutes, turning a quarter every 2 minutes or so. When the time is up, remove the pan from the heat and flip the chicken rolls half a turn. Let it sit for 2 – 3 minutes, flip again and let sit for another 2 – 3 minutes.

Remove from the pan, use paper towels to suck up the extra fat and slice the chicken into 2 – 3 cm slices. Arrange on a plate and serve with sides of your choice.

Sauteed Kale Recipe:


1 1/2 pounds young kale, stems and leaves coarsely chopped 3 tablespoons olive oil 2 cloves garlic, finely sliced 1/2 cup vegetable stock or water Salt and pepper 2 tablespoons red wine vinegar


Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

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Ali  in  the  Valley

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