*You may purchase chicken cutlets for this, or if your chicken breasts are particularly thick, you may slice them in half lengthwise to form 2 thinner cutlets. If you prefer to use thick breasts, simply adjust the cooking time as needed.
Helpful hints for thicker chicken breasts: While I prefer to use thinner breasts or cutlets for a better prosciutto-to-chicken ratio, thicker breasts may be used. In this case, reduce the heat to low after flipping the breasts. The lower heat allows the thicker pieces to cook through without burning the prosciutto. I timed this with the pictured batch, which was rather thick, and I had to cook the second side for 10-11 minutes on low before it came to temperature. Optionally, thick breasts may be halved into 2 thinner cutlets or pounded. The latter will result in wider fillets which will require a little more prosciutto to cover. Never fear, any way you go about this, the end result will be easy and delicious!
Optional sage: Fried sage leaves are a nice extra if you have the fresh herb on hand. A lovely garnish, they also add a hint of complementary flavor to the olive oil. If using, start by adding an extra drizzle of oil to the pan (do this before cooking the chicken) and fry the leaves until crisp but not burned, about 3 minutes. Remove to a paper towel-lined plate. Use to garnish the cooked chicken, with or without a wedge of lemon on the side.