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Pairs well with Sauvignon Blanc and Pinot Grigio
10- bamboo skewers
1lb - chicken breasts, boneless and skinless
14 - sage leaves, large
5 - slices Soleterra d'Italia prosciutto
1/4 cup - dry white wine
3 cubes - cold butter
Slice the chicken breasts into 10 half-inch-thick strips. Lightly season the chicken with salt and pepper and place a sage leaf on each strip.
Cut the prosciutto slices in half crosswise and wrap each chicken strip with a piece of prosciutto. Carefully weave the chicken onto the skewers and cook in a non-stick pan on medium heat 4-6 minutes per side.
Once fully cooked, remove the skewers from the pan and set them aside. Deglaze the pan with wine, remove from heat and add butter. Julienne the remaining sage leaves and add them to the pan. Swirl the pan until the sauce blends, pour over the skewers and serve.
Good Cook Bamboo Skewer (each)
Chicken Breasts, Boneless Skinless (kg)
Herb, Sage (approx 28g) (each)
Soleterra Prosciutto Sliced (125g)
Carl Jung Non-Alcoholic Wine White (750ml)
Dairyland Unsalted Butter (454g)
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