Annie's Cooking Club

Time: 30 minutes

For the Chicken

            2 boneless chicken breasts

            ground pepper

2 t. olive oil

2 oz. of mozzarella sticks (I use string cheese!)

6 slices prosciutto (3 per breast)

Sage Sauce

            ¼ cup dry white wine

            1/3 cup chicken broth

            2 T. butter

            1 t. sage, minced

Preheat oven to 400°

Season chicken with pepper, stuff chicken with cheese.* Wrap each breast in 3 overlapping slices of prosciutto. 

Saute chicken in oil in an oven-proof skillet over medium-high heat.  Cook till brown on each side, only.  (6-8 minutes total). 

Move chicken to baking sheet and finish cooking in the oven, about 5 minutes. 

While chicken cooks, deglaze skillet used to sautéed the chicken with the wine.  Simmer until wine nearly evaporates.  Add broth and lemon juice; simmer until reduced by half, about 3 minutes. 

Once reduced, turn off heat, add butter.  Once the butter melts and is fuller whisked into the sauce, take off burner and add sage.