Sunday, August 19, 2012

Chicken with Prosciutto, Sage and Fontina

Meli and I were at a loss the other day.  Sometimes dealing with gluten-free and Kiddo's pickiness can be exhausting.  So I used the "what do we have on hand" method, googled a few recipes and did some melding and modification to produce this, which was fantastic over gluten-free pasta.

I started with this:

But instead of flour, used Masa. Also I added cheese and used all whole sage leaves and finished in the oven and used Masala instead of white wine...and the preparation was like this.


  • 1/4 cup masa
  • Course salt and fresh ground pepper
  • Two skinless, boneless chicken breasts
  • 1/4 cup unsalted butter
  • 8-10 fresh sage leaves
  • 2oz prosciutto, sliced thinly
  • 2oz fontina cheese, sliced thinly
  • 3/4 cup masala wine
  • 1/3 cup chicken broth
  • Gluten-free pasta, prepared according to package directions


  1. Preheat oven to 350 F.
  2. Combine the masa, salt and pepper in a dredging pan.
  3. Slice the chicken lengthwise with a thin knife into 2-3 slices per breast, depending on the thickness of the breast
  4. Dredge the chicken in the flour.
  5. Melt half a stick of unsalted butter in a large oven-proof skillet over medium heat.
  6. Add 8-10 fresh sage leaves, fry briefly until crisp. Remove with a slotted spoon and set aside.
  7. Add the chicken and fry on one side until lightly browned, then turn over.
  8. Brown the other side of the chicken.
  9. Top each slice with a slice of prosciutto and a slice of cheese. Fontina was great, mozzarella would be less salty, also good.  Add wine and broth to the pan, put it in the oven and bake for about 15 minutes.
  10. Serve over gluten-free linguine, and add the fried sage leaves as garnish.

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