Ingredients
4chicken breastsskinless, boneless
Kosher salt
freshly-cracked black pepper
12slicesprosciutto
4tbspbuttermelted, divided
1garlic clovepressed or minced
1tbspfresh sagefinely-chopped
red pepper flakescrushed
¼cupdry white wine
lemon wedgesfresh
fresh chiveschopped, optional garnish
Parmesan cheesegrated, optional garnish
red pepper flakescrushed, optional garnish
Preparation
Fill a large bowl with warm water and kosher salt. Stir to combine until most of the salt is absorbed. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes.
Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels.
Heat oven to 450 degrees F.
Wrap each chicken breast with 2 to 3 slices of prosciutto.
Place the chicken breasts in a single layer in a large baking dish. Brush the chicken breasts evenly with 1 tablespoon of the melted butter.
Season both sides of the chicken breasts with a quick pinch of salt and pepper, then lay the chicken back in a single layer in the baking dish.
Bake for 18 to 20 minutes or until the chicken is cooked through and no longer pink.
Once the chicken is cooked, remove the pan from the oven and loosely cover the pan with aluminum foil. Let the chicken rest for at least 5 to 10 minutes.
Meanwhile, as the chicken is cooking, add the remaining 3 tablespoons butter to a small sauté pan, along with the garlic, sage, and crushed red pepper flakes.
Sauté over medium-low for 6 to 8 minutes, or until the sage starts to get slightly crispy. Slowly add in the white wine, and simmer for 5 more minutes. Remove from heat.
Once the chicken and sauce are ready to go, spoon the sage-butter sauce evenly over the baked chicken breasts.
Serve immediately with fresh lemon wedges, sprinkled with optional garnishes if you’d like.
