Step 1

Lay each chicken breast flat and place a slice of prosciutto (or turkey ham) on top.  Put a fresh sage leaf on each slice of prosciutto and thread a toothpick through it.

Step 2

Season both sides of the chicken with salt and pepper.  And dredge them in flour lightly on both sides.

Step 3

Heat Garlic Olive Oil in a large non-stick fry pan over medium-high heat.  Add the chicken breasts to the skillet and cook for about 3-4 minutes on each side, or until they are cooked through and golden brown.

Step 4

Add the white wine and allow it to reduce by half and add the stock.

Step 5

Remove the chicken from the skillet and keep warm on serving plates.

Step 6

Turn the heat off, add the parsley and the butter and pour on top of the chicken.

Step 7

Sauté In another fry pan or wok, add more olive oil and when hot the chopped shallots and cook for about 2 minutes until they become translucent.

Step 8

Add the spinach and the tomatoes and quickly sauté until the spinach is wilted and the tomatoes are slightly softened add the lemon zest and salt and pepper.