You will need:
- 2-4 chicken breasts- sliced into 4 pieces each and pounded thin
- 1 tsp Tuscan or Italian seasoning mix with sage in it
- salt and pepper
- olive oil- some to marinate chicken in and some to fry
- prosciutto -enough to cover each piece of chicken breast
- sage leaves or parsley leaves-
- 1 tsp poultry season
- 1/4 cup white wine to deglaze the pan.
- 1/4 cup of water or chicken broth
- 1 package baby spinach
- 2 cloves garlic - sliced thin
Step 1: slice chicken breasts into smaller pieces and gently pound to flatten and make all pieces an even thickness.
Step 2: sprinkle Tuscan or Italian seasoning mix over chicken. Add a good drizzle of olive oil and salt and pepper. You won't need much salt since the prosciutto is salty. Let marinate for 30 minutes.
Step 3: add a few parsley leaves to top of each slice of chicken. Cover one side of the chicken with a slice of prosciutto. I have cut the prosciutto into smaller pieces. Just press on the chicken. Add a single sage leaf or more parsley to the top and sprinkle with some poultry seasoning. You just need a bit for more sage flavour.
Step 4: add a few tbsp olive oil to a medium hot pan and place each slice of chicken prosciutto side down. You can use a toothpick to secure the sage or parsley but, I find it seared just fine without it. Saute on each side for a few minutes until lightly browned and cooked through. These are thin pieces of chicken and they cook quickly.
Step 5: in the last minute add the white wine and allow to cook a few minutes until almost all the liquid evaporates. Add a bit of water or chicken broth and allow to reduce to a tiny few tbsps of rich sauce. Remove chicken to plate. Drizzle sauce over top.
Step 6: in the same pan add a bit of olive oil, and saute the slices of garlic for a minute, add spinach and salt and pepper. Cover with a lid for 2 minutes and then stir. It only takes a few minutes to cook down spinach. I served with spinach and chunks of tomato with balsamic vinegar and olive oil and a bit of zahtar, salt and pepper.