Stuffed Chicken Purses

*shecancook2 thanks the owner of this photo!

Utensils needed:

Sharp knife
Cutting Board
Large Deep-Dish Cooking Pan (with lid)
Metal Spatula

1. Place chicken on cutting board. Press one hand on the chicken breast, putting pressure and slice a very thin layer of the chicken breast–slicing toward you (fillet, if you will). Repeat with the rest of the chicken breasts. You should get about four or five layers from each breast halve.

2. Take each thin chicken layer and place near the corner one sage leaf, one small [torn] piece of prosciutto and one small [torn] piece of cheese. Roll it like you would a tortilla. Secure with toothpicks–making sure it is sealed. Repeat with the rest of the chicken. If the chicken layers seem to be too large, slice them diagonally, keeping enough length and width.

3. Slice garlic cloves into thin discs and toss into the hot pan with some butter… When garlic turns gold, brown the chicken purses with a tablespoon or two of butter and a few leaves of sage, turning them over once until the chicken is completely cooked on both sides. Add butter as needed. You don’t want tough chicken–but you do want the exterior to be a little crusty here and there.

4. Add the cup of white wine (more if necessary)–so that the liquid arrives just below the tops of the chicken purses. Let the majority of the wine evaporate. Adding a few sage leaves into the mixture. Scrape the bottom of the pan so that the crust becomes a part of the sauce.

5. When most of the wine has evaporated, but there is still a good amount of sauce, turn off heat and serve (when the butter-sage sauce is foamy–that’s when it’s perfect). Don’t forget to remove the toothpicks before eating.