Sage Chicken wrapped in Proscuitto
• Chicken Tenderloins
• 1 Lemon, juiced
• 2 Garlic cloves
• 2 tbls olive oil
• Sage leaves (2 big leaves for each tenderloin – half of them roughly chopped)
• Prosciutto, one slice per tenderloin
Note – The quantities are fairly vague because it doesn’t matter too much, as long as they are in the right vicinity. Sometimes the tenderloins will be a little more lemony and sometimes they might be a little more sagey. Either way, they will still be delicious.
Make a simple marinade with the lemon juice, garlic, olive oil and the chopped sage leaves. Marinade the tenderloins in the fridge for at least 1 hour but not longer than 12. Once marinaded, remove the chicken, place one of the sage leaves on each of the tenderloins, wrap it in a slice of prosciutto and fix with a toothpick. Heat some olive oil in a pan and fry until the tenderloin is cooked through and the prosciutto is lightly browned and crisp. Serve with a simple green salad.