- 2 chicken breasts
- 4 large sage leaves
- 4 prosciutto slices
- Olive oil
- 1/2 lemon
Add the chicken breasts to the pan and sauté until the prosciutto is browned on either side. Then pop the entire skillet into the over for 20-25 minutes, or until the chicken is cooked. Whitewater then suggests taking the pan out and adding enough red wine to the pan to take all the little brown bits off the bottom, then adding the juice of 1/2 lemon and create a bit of a sauce to pour over top of the chicken breasts. I had added too much olive oil, so there were no brown bits and this wasn't possible. I simply drizzled a little lemon juice over each chicken breast and I thought it still tasted nice and was more simple. Serves 2-3.
This was a nice change from my regular chicken cooking method. I really liked the sage and prosciutto flavours together.
Summertime Pasta with Cherry Tomatoes, Basil and Fresh Parmesan
- 1/2 cup olive oil
- 6 good-sized garlic cloves, crushed
- 1 bunch/basket of cherry tomatoes, cut in half so you can see the seeds (or 2-3 large tomatoes cut into bite-sized pieces)
- 1/2-1 tsp salt
- 1 tsp black pepper
- 1 bunch fresh basil, chopped
Cook enough pasta for 3-4 people. Add to the bowl, mix and serve. Sprinkle freshly grated parmesan cheese over top if so desired. I actually found that I preferred it without the cheese...and I never thought those words would come out of my mouth.
This dish is absolutely amazing!!! Plus, it was so easy. This is definitely going to become a staple for me.
Thanks for another delicious meal Whitewater!
The prosciutto-wrapped chicken sautéing away.
Oh how I love you Summertime Pasta with Cherry Tomatoes, Basil and Fresh Parmesan!
Dinner!! I wilted the kale in the same pan that I heated the olive oil and garlic, and added a squeeze of lemon juice. Delicious!