This Month's Recipe
Prosciutto and Sage Chicken
with Artichoke Olive Bruschetta

• Chicken
• 4 chicken cutlets
• 1/3 cup Gaea D.O.P Kalamata extra virgin olive oil
• 8 fresh sage leaves
• Salt and pepper to taste
• 4 Prosciutto slices, paper thin
• 12 Parmesan Reggiano slices, thin 2-inch strips
• 1/4 cup Ruffino Orevietto wine
• 1/4 cup Pacific Organic chicken broth
• 1 lemon, zest and juice
• 1/4 cup Parmesan Reggiano, grated

• Bruschetta
• 1 jar Scarpetta Artichoke & Olive spread
• 1 package TFM french rounds
• 12 fresh basil leaves
• 1 cup feta cheese, crumbled

Preparation:

Chicken

Rinse chicken cutlets and blot dry with paper towels. Heat olive oil in a 12" skillet until it is almost smoking, about 1 minute over medium-high heat. Add sage leaves and quickly fry for one minute, until crispy; set on a paper towel to drain. Add chicken cutlets in a single layer and sprinkle with salt and pepper. Cook until the bottom is lightly browned, about 2 minutes. Turn and top each cutlet with a slice of prosciutto, two sage leaves, and three slices of the cheese. Cover and cook for three minutes, or until the cheese has melted and the chicken is cooked. Remove cutlets to a serving platter and set aside.

Remove pan from heat and add wine, lemon juice and chicken broth, scraping up browned bits from the bottom of the pan. Allow sauce to reduce by half and add grated Parmesan, stirring into the pan juices to melt. Pour sauce over resting chicen and serve.

Bruschetta

On each french round, spread roughly one-half tablespoon of artichoke and olive spread. Place 2-3 thin slices of Basil on top and sprinkle with crumbled Feta cheese.

Enjoy with a glass of Ruffino Orevietto or Ruffino Chianti.