{"id":59368,"date":"2015-04-16T04:00:11","date_gmt":"2015-04-16T03:00:11","guid":{"rendered":"https:\/\/ellerepublic.de\/haehnchenbrust-parmaschinken-eingepackt\/"},"modified":"2024-09-12T12:34:50","modified_gmt":"2024-09-12T10:34:50","slug":"prosciutto-wrapped-chicken-breasts","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/prosciutto-wrapped-chicken-breasts\/","title":{"rendered":"Prosciutto Wrapped Chicken Breasts with Lemon and Sage"},"content":{"rendered":"

Prosciutto Wrapped Chicken Breasts with Lemon and Sage: aasy eating at its best! This is one of those no nonsense recipes that is quick, requires little effort and turns out delicious. Tender chicken breasts are seasoned with salt and pepper, sprinkled with lemon zest and wrapped with fresh sage and salty prosciutto, then saut\u00e9ed to golden brown perfection. Sounds easy doesn’t it? It is! <\/p>\n

This is a dish that even kids will love. If your kids are more adventurous eaters, they won’t even notice the sage. Pickier eaters? Just skip it. Prosciutto itself always wins them over. In their world, I’m sure its right up there with bacon. <\/p>\n

Salt cured \u2013 only with salt, for about 16 months, prosciutto di Parma is relatively lean, as only the posterior legs of the hog are used. A lot of care and vigilance goes into prosciutto as there are stringent regulations relating to the way the animals are raised and fed since it affects the quality of the end product. A fabulous end product it is — one of the world’s great gourmet foodstuffs. Enjoy!<\/p>\n

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Prosciutto Wrapped Chicken Breasts with Lemon and Sage<\/h2>
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