Directions

1. Stuff fresh clean sage leaves under the skin of the chicken breast. Using your fingers carefully strip the skin back toward the bone without removing it all the way. Season the chicken with salt and pepper, then press the sage (3 or 4 whole leaves) under the skin. Fold skin back over to secure the sage leaves underneath.
2. Take slices of prosciutto and wrap the chicken breast. Lay prosciutto on your cutting board slightly overlapping then place the breasts in the middle and fold the ham up. Use some butchers twine to tie the chicken breast into a roundish oblong shape. Don’t be too concerned with the type of knot, just tie the breast up so the ham will remain in place and the chicken will cook up looking great.
3. Preheat the oven to 375°F.
4. Take a heavy-bottomed, oven-safe sauté pan and place it on a medium-high flame. After the pan heats up add olive oil. Place your prosciutto wrapped airline chicken breast in the pan and brown it on the presentation side (top of the breast). After you see some nice dark color, flip the breast and place the whole pan in the oven.
5. Let the chicken cook for 12-15 minutes. Remove the pan from the oven, take the chicken breasts out and place on a cutting board to rest. Use your Cutco Super Shears to remove the twine.
6. Have your butter, lemon juice and freshly chopped thyme all ready. You will use the same pan the chicken was cooked in. It will be hot enough and does not need to be on a flame. Place the butter in the pan, whisk until it melts, toss in thyme, continue whisking then add lemon juice. Be certain to scrape up as much fond (the stuff stuck on the pan from the chicken) as possible. Reserve this butter herb mixture in a small bowl.
7. Using your Cutco Petite Carver carefully carve each chicken breast into three or four pieces. Arrange the chicken on two serving plates and drizzle the lemon thyme butter. Garnish with sage leaves.