I forgot to get prosciutto from the store on my last trip and Chicken Saltimbocca was on my menu. I needed something to use up the leftover sage from Thanksgiving, still, so improvising here we come. Plus, I’ve been watching a lot of “Master Chef” lately so I felt it necessary to mix it up. And it was a hit. Even my chicken hating 4-year-old loved this!
I termed it ‘smoky’ because of the addition of smoked bacon in exchange for the non-smoked prosciutto.
SMOKY CHICKEN SALTIMBOCCA
4 organic, boneless skinless chicken breasts
2 teaspoons garlic powder
1 teaspoon real salt or celtic sea salt
1 teaspoon pepper
4 slices nitrate-free, uncured bacon
12 sage leaves
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon organic, grass-fed butter (Kerrygold)
Dry chicken with paper towel. sprinkle spices onto both sides of the breasts. Wrap bacon around each slice, with the ends of the bacon ending up on the same side, ideally. Tuck 4 sage leaves into each breast, underneath the slices of bacon.
Heat olive oil and butter to Medium-High heat. Place 2 chicken breasts at a time into the pan, frying for 4-5 minutes on each side or until done, depending on the thickness of the chicken breasts. You want the bacon and sage to be crispy, not limp, so adjust the heat accordingly.
Remove from heat and let rest for a few minutes to let juices redistribute before serving.