Ingredients: (Serves 8)
| 8 boneless, skinless half Chicken breasts 8 thin Prosciutto slices 4 Shallots, minced 2 1/2 c. Chicken broth Rock or Kosher salt 4 tbsp. chopped fresh Italian parsley or chives |
16 Sage leaves 3 tbsp. Olive oil 3 Garlic cloves, minced 2 c. Couscous Fresh ground Pepper |
Directions:
|
Place the chicken breasts on a
cutting board, skin-side up. Arrange 2 sage leaves in the center of
each breast. Wrap a slice of prosciutto around each chicken breast,
overlapping the ends and securing with a toothpick.
Heat the oil in a large skillet over medium heat. Add the chicken and cook until cooked through, 12 to 15 minutes, turning once. Transfer to a baking dish and cover to keep warm. Add the shallots and garlic to the skillet. Cook until soft, about 5 minutes. Add the stock and bring to a boil. Add the couscous, cover, and remove from the heat. Let sit 5 minutes. Remove the cover and fluff the couscous with a fork. Taste. Add a pinch of salt and pepper. Stir to mix and taste again. Add more salt and pepper if needed. Divide among 8 plates and top each with a chicken breast. Sprinkle with the herbs. |
Enjoy with a glass of Fiona's
Folly!