chick...chick....chicken.

Chicken Saltimbocca with Vegetable Medley

Serves 4

Ingredients

4 each	chicken breast halves, boneless, skinless, 6 oz each
8 each	large fresh sage leaves
8 each	thin prosciutto slices (about 3 ounces)
1 T	butter
1 1/2 T	olive oil
1 each	yellow onion, medium, small dice
1/2 head	broccoli florets
1 LB	sugar snap peas
8 oz	carrots, julienned
1 each	red bell pepper, large, julliened
2 T	sherry vinegar
1 T	fine herbs
to taste	salt and pepper

Method

Place chicken between two sheets of plastic wrap. With a meat mallet, pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper. Place 1 sage leaf on top of each chicken breast half. Top each side of the chicken breast with two prosciutto slices. Roll chicken and secure with kitchen twine at both ends.

Melt butter with oil in large nonstick sauté pan over medium-high heat. Sear chicken on both sides and finish cooking in the oven. Keep fat in pan and remove chicken to a large platter, cover and keep warm.

Using the same pan, (add more oil if necessary) cook onions until they start to brown. Add broccoli florets, sugar snap peas, carrots and red bell peppers, and cook until still slightly crisp. Deglaze pan with sherry vinegar. Season to taste with salt and pepper. Toss in fines herbs and mix thoroughly. Spoon vegetable medley over chicken saltimbocca.