- 8 chicken tenders
- Salt and freshly ground black pepper
- 8 leaves sage
- 8 slices Prosciutto di Parma
- 2 tablespoons extra virgin olive oil (EVOO)
- 4 wedges lemon
Pre-heat oven to 425°F.
Season chicken with salt and pepper, top each tender with 2 leaves of sage. Wrap each tender with a slice of ham. Coat the tenders liberally in olive oil, a couple of tablespoons.
Arrange meat on baking sheet on parchment paper and bake until crispy and firm, 10-12 minutes.
To serve, slice meat on bias and pile on Wild Mushroom Broken Spaghetti Risotto with Arugula and Hazelnuts.
Alternatively, skewer the tenders and serve with lemon wedges on a plate as first or second course.