Step 1

Butterfly the chicken breasts.

Step 2

Now cut each butterflied breast in half to make four pieces of chicken.

Step 3

Add all the ingredients for the marinade into a small bowl and mix well. (this is the olive oil, fresh garlic, salt and lemon juice).

Step 4

Place the marinade in a large plastic bag along with the butterflied chicken and seal. Take the sealed bag and rub the chicken around in the marinade. Refrigerate for 30 minutes to one hour.

Step 5

Pre heat your skillet over medium heat.

Step 6

Add 1 tablespoon of olive oil.

Step 7

Cook your chicken for 2-3 minutes per side until it is almost completely cooked. It will have a little more cooking time under the broiler later.

Step 8

Place cooked chicken on a sheet pan and cover each piece with one slice of prosciutto that is folded in half and 3 fresh sage leaves.

Step 9

Press the sage leaves down a bit to make sure they have good contact with the prosciutto. This will ensure the leaves do not blow off the chicken under the broiler where the heat creates a small breeze.

Step 10

Place under the broiler for a minute or so until the prosciutto lightly cooks and the fresh sage begins to crisp up.

Step 11

Remove from the oven and now add 1/4 of Parmesan over top of each piece of chicken and place back under the broiler until melted and crisp (about 2 minutes.)

Step 12

Serve immediately.