Putenbrust in Parmaschinken eingepackt mit Zitrone und Salbei, Prosciutto Wrapped Chicken Breasts

Prosciutto Wrapped Chicken Breasts with Lemon and Sage

This crispy prosciutto wrapped chicken breast recipe makes a simple, quick and tasty meal. A delicate white wine lemon sauce brings it all together. Serve with steamed greens, rice or potatoes.
Course Main Course
Category Mediterranean
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 316 kcal
Autor Elle


  • 4 boneless skinless chicken breast halves (preferably organic)
  • salt and freshly ground black pepper, to taste
  • 8 fresh sage leaves (optional)
  • zest of 1 organic lemon
  • 12 slices prosciutto di Parma
  • 2 tablespoons extra-virgin olive oil
  • 6 garlic cloves, thinly sliced
  • 1/2 cup dry white wine (125 ml)
  • 1/2 cup chicken broth (125 ml)
  • 2 tablespoons freshly squeezed lemon juice
  • flour, as a thickener
  • chopped flat-leaf parsley, garnish


  1. Using a mallet, flatten the chicken breasts to an even thickness. Season both sides with salt and pepper and top each breast half with 2 sage leaves. Sprinkle with lemon zest and wrap 2 slices of prosciutto around each breast half.
  2. In a large skillet, heat the oil and garlic over medium heat. Add the chicken and cook for 5-6 minutes per side, until the prosciutto is crisp and the chicken is cooked through (this may take a little longer depending on the size of the chicken breast halves). Transfer the chicken to a large plate and cover with foil to keep warm.
  3. Place the skillet back over medium-high heat, add the wine, chicken broth and lemon juice. Bring to a boil; cook and stir for 1 minute. For a thicker sauce, add a pinch of flour, little by little, whisking as you go along until sauce thickens to the desired consistency.
  4. Transfer chicken to plates, spoon the sauce over the chicken and garnish with parsley. Serve with steamed or braised vegetables and enjoy!