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| Chicken Breast Stuffed with Prosciutto and Sage |
Ingredients
 1 PERDUE® OVEN STUFFER® Fresh Roaster Whole Breast
2 ounces very thinly sliced prosciutto
20 fresh sage leaves, plus additional to garnish
Salt and pepper, to taste
Red Pepper Mayonnaise
1/2 cup roasted peppers
1/2 cup mayonnaise
Instructions
Preheat oven to 350°F. Lift the skin on either side of the breast and make a long slit through the meat, creating a pocket in each side. Divide the prosciutto and 16 sage leaves between the two pockets. Salt and pepper the breast and set it in a roasting pan.
Roast until PERFECT ROAST® Thermometer pops up and when meat thermometer inserted into the thickest part of breast registers 170°F (approximately 1 hour).
To make the mayonnaise, put peppers, mayonnaise and 4 remaining sage leaves into blender or food processor and process until smooth.
To serve, remove breast meat from bone by slicing between the bone and the meat with a long knife. Set breasts on cutting board and slice across the grain, perpendicular to the prosciutto and sage leaves.
Arrange slices on a platter, garnish with sage leaves and serve accompanied by Red Pepper Mayonnaise.
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