8 each chicken breasts, pounded thin 8 each slices prosciutto, paper thin 8 each fresh sage leaves Red Wine, as needed Butter, as needed
Lay chicken breasts on cutting board and cover loosely with plastic wrap. Using a meat hammer or rubber mallet, pound the chicken breast lightly until thin. Remove plastic wrap and lay one thin slice of Prosciutto and one sage leaf on top of chicken breast. Fasten together with a toothpick by making a stitch through all three layers. Melt butter over medium heat in a sauté pan. Saute each "scallop" for 2-3 minutes on the chicken side and 1-2 minutes on the Prosciutto side. Transfer to a heated platter and keep warm. Pour wine into sauté pan and reduce over high heat for 2 minutes, scraping pan and stirring. Pour over chicken and serve. Garnish platter with fresh sage bouquet.
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