Weekday Chicken

My boys always gobble up this chicken whenever I make it, so I thought I’d share this quick and easy recipe. If you’re good at multi-tasking, you can have dinner ready within 30 minutes!

Pan Roasted Sage Chicken
Ingredients
Boneless, skinless chicken breasts or chicken thighs
Seasoned salt (salt, paprika, garlic powder, dried parsley, onion powder)
Freshly ground black pepper
Fresh sage leaves, chopped finely (approx. 1 leaf per piece of chicken)
Thinly sliced prosciutto (1 slice per piece of chicken)
Swiss cheese  (1 slice per piece of chicken)
Flour
Vegetable oil

Directions
- Preheat oven to 350 degrees.
- Arrange all the ingredients assembly line style in the order they appear above.
- Using an oven safe pan, heat vegetable oil over medium high heat on the stove.
- Season both sides of the chicken with seasoned salt & pepper. Lay them on your work surface ugly side up (the non-smooth side)
- Sprinkle sage leaves on the chicken, top with swiss cheese, and cover that entire side with a piece of prosciutto. 
- Lightly dust both sides of the chicken with flour.
- Once the oil just starts to smoke, pan roast the chicken prosciutto side down for 2-3 minutes until browned.
- Turn the chicken over and cook for another 2 minutes.
- If your pan is oven proof, finish cooking in the oven until the chicken’s internal temperature reaches 165 degrees Fahrenheit, about 10 minutes.

I usually serve this with rice or potatoes and steamed vegetables or a simple salad. Last night I served it with pureed parsnips that I dressed up like mashed potatoes (butter, milk, blitzed with my immersion blender). The boys liked it better when it was still warm. Once the parsnips cooled down, the parsnippy flavour was a lot stronger and tasted less like mashed potatoes. Still delicious though! I like the texture much better than pureed cauliflower, which is also a nice substitute for mashed potatoes in a pinch.

I totally forgot to take a picture – next time! Let me know if you make this recipe and how it turns out for you!