Ingredients

The following ingredients have 4 Servings
  • 4 boneless (skinless chicken breasts)
  • Salt and ground black pepper
  • 8 cloves garlic (minced)
  • 24 fresh sage leaves
  • 8 slices prosciutto
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons unsalted butter
  • all purpose flour
  • 1 pound grape tomatoes (halved or 2 pints)
  • 3/4 cup Kalamata olives (chopped)
  • 1/4 dry white wine

Instruction

  • Heat the oven to 400 F
  • Carefully split each chicken breast in half horizontally to create two thin halves, continue until you've cut all of the breasts in half.
  • Use paper towels to pat them dry.
  • Place each piece of chicken between sheets of plastic wrap spritzed with cooking spray before adding the top piece of wrap.
  • Use a mallet or rolling pin to gently pound to an even thickness, about 1/4 inch.
  • Season each piece with salt and pepper -- go light with the salt because of the prosciutto.
  • Sprinkle the minced garlic over the top side of each piece of chicken.
  • Arrange 3 sage leaves over each piece of chicken, then top with one thin slice of prosciutto. With the sage and the prosciutto on the inside, roll up the chicken into a tight bundle starting at the smallest end. Secure with a toothpick.
  • Dredge the bundles in the flour to lightly coat all sides. Tap off excess flour.
  • In a large oven-safe skillet over medium-high, heat the oil and butter. Once it is heated use tongs to carefully place each bundle, seam side down, in the skillet. Brown for 3 to 5 minutes, then turn and brown for another 3 to 5 minutes. The time will vary with the thickness of the chicken rolls. Don't overcook because they will finish in the oven.
  • Add the tomatoes, wine, and olives to the skillet, then place in the oven and roast until the bundles reach 165 F at the center, about 10 to 12 minutes. Serve the chicken over organic quinoa and spoon the roasted tomatoes and Kalamata olives with some juice over the chicken and quinoa