When I have a lot of sage in the garden, like right now, I typically make a traditional Easy Veal Satimbocca but last week, I had leftover Gouda cheese so decided to mix things up a bit by stuffing chicken I’d butterflied with the Gouda and tons of sage. I then wrapped the chicken in Prosciutto, tied it up, pan fried it and finished the dish in the oven. So flavor packed, moist and perfectly paired with a salad.

Ingredients:

• 2 chicken breasts, butterflied and pounded thinly
• Large bunch of sage leaves (will need about 8-10 leaves) 
• 4 ounces Gouda, sliced or shredded (could use aged Cheddar)
• Large pinch of salt and pepper
• 6 slices Prosciutto
• 2 Tbsp. olive oil

Directions:

1. Preheat oven to 375 degrees.
2. Press 4-5 sage leaves on each chicken pieces and top with Gouda. Season with salt and pepper and close the chicken over the stuffing.
3. Wrap each chicken pieces with three slices of Prosciutto. Tie each chicken breast with kitchen twine or toothpicks to ensure the stuffing is secure inside the chicken.
4. In a large oven-proof skillet over medium-high heat, warm the oil for a minute. Add the two breasts to the skillet and cook for 3 minutes on one side, until the Prosciutto is crispy. Carefully flip the chicken and cook 2 additional minutes on the second side. Place the skillet in the oven and cook 10 minutes.
5. Remove the chicken from the oven, remove the twine or toothpicks and serve.

Serves 2. 

Cheers, Veronique