- Written by Bhaavyaa.

This classic dish can be made with chicken. Prosciutto ham is dry cured, but don't let that stop you if you can't get hold of it: use ordinary cooked ham instead. The same applies to the cheese: Gruyere is great, but use anything that's knocking about in the fridge-Brie, Cheddar, Gorgonzola ... The sauce couldn't be easier: lemon and sage foaming in butter. 

Splash it generously over the chicken for a beautiful complementary taste. It's worth buying a loaf of white bread, making a load of breadcrumbs and keeping them in the freezer in small bags to defrost and use at a moment's notice. Unsliced white sandwich bread makes the best breadcrumbs for coating. 


  1. 4 skinless chicken breasts 
  2. 4 large slices prosciutto 
  3. 100 g (4 oz) Gruyere cheese, thinly sliced 
  4. 2 fresh sage leaves, roughly chopped 
  5. 2 tablespoons plain flour 
  6. 2 large eggs, beaten 
  7. 175 g (6 oz) fresh white breadcrumbs  
  8. 2 tablespoons olive oil 25 g (1 oz) butter salt and freshly ground black pepper Lemon sage butter sauce 
  9. 50 g (2 oz) butter 
  10. 4 fresh sage leaves, roughly chopped 
  11. juice of 1 small lemon 


Preheat the oven to 200°C/400°F/Gas mark 6. Place each chicken breast between two large pieces of cling film. Using a rolling pin, bash each one to flatten it out to a thickness of about 1 cm(½ inch).

Lay a slice of prosciutto over each flattened breast, top with the cheese, season and scatter with the sage. Fold the chicken breasts in half to completely encase the cheese and prosciutto. 

Place the flour on a large plate, the beaten eggs on another and the breadcrumbs on a third. Coat each chicken breast first in the flour, then the egg and finally the breadcrumbs; Heat the oil and butter in a large frying pan over a medium heat. When the oaming butter subsides, add the breadcrumbed chicken breasts and cook on both sides until lightly brown. Transfer to a roasting tin and cook in the oven for 10-15 minutes, until cooked through and golden brown.

Tbh 0 minutes before serving, make the sauce. Wipe the frying pan clean with,thin paper and place on a medium-high heat. Add the butter and, when it starts to foam, add the sage, quickly followed by the lemon juice (take care as it may spit). 

Let it bubble at 15 degrees  for 20 seconds, then gently splash the sauce over the chicken breasts. Serve with buttered spring greens.

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