| Cook Time: 15 min | Prep Time: 30 min | | Yield: 8 servings | |
Ingredients:
6 boneless skinless chicken breast
A bottle of Lawrys, or Kens, or any type of lemmon marinade.
One cup of fresh squessed orange juice.
One pack of Proscuitto, about 4 ounces.
About six fresh sage leaves.
Crushed pepper and salt.
Two lemmons
Three oranges.
Instructions:
Pound the chicken breast with a meat pounder until it is apoximately 1/4 inch thick and cut into pieces about an inch to two inches long.
zest the skin of the two oranges and set aside.
Squeeze the juice of the two oranges and set aside.
It a separate bowl pour the lemmon marinade and the fresh squessed orange juice together. Add the cut out chicken cover and let it marinade over night.
When you are ready to prepare the chicken , cut up the prociutto into fine strips about two inches long. Also chop 4 of the fresh sage leaves up.
Remove the chicken from the marinade and sautee on medium heat in olive oil until they are cooked about 10 minutes. About 5 minutes before the chicken is done add the procuitto and the chopped fresh sage.
Serve on a platter garnished with the remaining sage leaves and lemmon and orange slices. Take the zest from the lemmon and orange and sprinkle it on top of the chicken.
Serve with a lemmon poppy salad dressing for dipping.
Notes:
A delightful and unique blend of chicken marrinated in a lemmon citus marinade, sauteed in olive oil, with prosciutto and fresh sage, served with lemmon poopy dressing for a dipping sauce.
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