Chicken with Asiago, Prosciutto and Sage

Chicken with Asiago, Prosciutto and Sage


Serves 4 – 6

  • 6 small skinless boneless chicken breast halves, pounded to 1/4-inch thickness

  • flour (leave off to make gluten free)

  • Salt and pepper

  • 3 tablespoons butter, divided

  • 1 tablespoon olive oil

  • 1/2 cup asiago cheese

  • 6 thin prosciutto slices

  • 2/3 cup dry white wine

  • 2 teaspoons minced fresh sage

  • Squeeze of fresh lemon juice

  • Whole sage leaves (for garnish)


  1. Preheat oven to 375 degrees.

  2. Sprinkle chicken breasts with salt and pepper. coat both sides with flour, shaking off excess.

  3. Melt 1 tablespoon of butter and the olive oil in large saute pan over medium-high heat.

  4. Add chicken breasts and saute until brown, turning once about 5 minutes.

  5. Transfer chicken to rimmed baking sheet; reserve the saute pan.

  6. Sprinkle 2 tablespoons cheese over each chicken breast.

  7. Top each with a prosciutto slice and a little bit more of the cheese.

  8. Bake until prosciutto gets slightly crisp and the cheese melts, about 5 minutes.

  9. Meanwhile, add wine, minced sage, and 2 tablespoons butter to skillet. Boil until sauce is reduced to by half, scraping up browned bits, about 4 minutes.

  10. Add a squeeze of lemon juice.

  11. Transfer chicken breasts to platter.

  12. Top each with sage leaf, drizzle pan sauce over, and serve.

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