Stuffed Chicken Purses

Directions

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   *shecancook2 thanks the owner of this photo!
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   Utensils needed:
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   Sharp knife Cutting Board Large Deep-Dish Cooking Pan (with lid) Metal Spatula
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   1.
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   Place chicken on cutting board.
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   Press one hand on the chicken breast, putting pressure and slice a very thin layer of the chicken breastslicing toward you (fillet, if you will).
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   Repeat with the rest of the chicken breasts.
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   You should get about four or five layers from each breast halve.
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   2.
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    Take each thin chicken layer and place near the corner one sage leaf, one small [torn] piece of prosciutto and one small [torn] piece of cheese.
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    Roll it like you would a tortilla.
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    Secure with toothpicksmaking sure it is sealed.
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    Repeat with the rest of the chicken.
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    If the chicken layers seem to be too large, slice them diagonally, keeping enough length and width.
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    3.
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    Slice garlic cloves into thin discs and toss into the hot pan with some butter...
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    When garlic turns gold, brown the chicken purses with a tablespoon or two of butter and a few leaves of sage, turning them over once until the chicken is completely cooked on both sides.
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    Add butter as needed.
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    You dont want tough chickenbut you do want the exterior to be a little crusty here and there.
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    4.
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    Add the cup of white wine (more if necessary)so that the liquid arrives just below the tops of the chicken purses.
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    Let the majority of the wine evaporate.
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    Adding a few sage leaves into the mixture.
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    Scrape the bottom of the pan so that the crust becomes a part of the sauce.
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    5.
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    When most of the wine has evaporated, but there is still a good amount of sauce, turn off heat and serve (when the butter-sage sauce is foamythats when its perfect).
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    Dont forget to remove the toothpicks before eating.