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This is form "Cooking by Hand" by Paul Bertolli. Start with a skin on chicken breast.



Remove the breast from the bone and small filet (pull the tendon off of this piece).



You'll need two fresh sage leaves per breast from your garden or the neighbors. You'll also need a slice of prosciutto and some fontina cheese.



Starting from the side away from the breast bone, cut a pocket as large as you can manage without cutting through the breast with your knife parallel to the cutting board (no cutting yourself please).



Add the sage then the ham.

Now the cheese.



Use the filet to seal up the cavity of good.



Start the chicken skin side down in a hot dry pan. Season with salt and white pepper.



Flip when you have good color (GBD) on the skin.



You can lean the breasts against each other to cook the sides.

When the chicken is almost cooked through, drain any accumlated fat.



You'll need two more things, chicken stock and a splash of vermouth or white wine. I used about a half cup of stock. Add this to the pan with the skin side up.



Cook the stock and wine down to made a light pan sauce and to finish cooking the chicken through. FTW

Looks good. I'll have to try it.