Chicken involtini with prosciutto and sage cooked in sage butter and white wine. The Mediterranean meat dish you didn't expect.
Cut the chicken breasts into 8 thin slices and beat them with a meat tenderizer. Layer one slice of prosciutto, one chicken slice, another slice of prosciutto and top with 2 sage leaves on the side. Roll up starting from the sage leaves side, so that they end up in the core. Secure the roll-up with a toothpick. Repeat procedure until you have 8 involtini.
Add butter and 4-5 sage leaves to a skillet and melt on medium heat. Raise heat to medium high and when the butter bubbles, add chicken involtini to the pan. Allow to cook for a couple of minutes, then turn and brown the other side.
Add the white wine and let the alcohol evaporate for a couple of minutes. Reduce to theat to medium, cover the pan and let simmer for 4-5 minutes.
Remove the lid and let any excess wine evaporate so that only a small amount of glaze is left on the bottom of the pan. Scoop up the glaze and pour on chicken involtini when serving.
Fresh sage is to be preferred for this recipe. If you only have dried sage leaves, I would not recommend rolling those inside the involtini. Rather, crush the dried sage over the chicken meat, as a seasoning. You can use full dried leaves in the pan to flavour the butter, they will get soft as they rehydrate in the pan.