In a clever switch, a zucchini blossom stands in for the traditional sage-leaf topping. A terrific dinner-party dish.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Gently rinse and dry zucchini blossoms.
Step 2
Place each chicken breast between two 12-inch squares of parchment paper; using mallet, pound chicken to 1/4- to 1/3-inch thickness. Remove chicken from parchment paper and cut each breast in half lengthwise.
Step 3
Season chicken with salt and pepper; top each with 3 zucchini blossoms. Wrap each chicken breast with 2 prosciutto slices, using toothpick to secure prosciutto and blossoms.
Step 4
Melt butter with olive oil in heavy large skillet over medium-high heat. Add chicken, blossom side down, and sauté until browned, about 3 minutes per side. Add white wine and continue cooking until wine is reduced and thickens slightly, about 2 minutes longer. Season to taste with salt and pepper. Transfer chicken to serving platter. Remove toothpicks and pour sauce over chicken.
Recipe notes
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