Chicken Saltimbocca



INGREDIENTS:

1 tb Ground black pepper

1/2 c  Buttermilk

2 Boneless chicken breasts, each split in half

4 sl Ham

8 Fresh sage leaves, or
1 ts Dried Sage

1/2 c Flour

2 c Cooking oil

DIRECTIONS:

1. COMBINE PEPPER AND BUTTERmilk in a bowl or glass pie
dish large enough to hold the chicken in one layer and
set aside. Place the flour on a plate and set aside.
Place a slice of ham under the skin of the chicken and
place 2 sage leaves or some dried sage inside. Place the
breasts in the buttermilk and place in the refrigerator
for 20 minutes. Turn the breasts over and let sit
another 20 minutes. Heat a 1-inch depth of oil in a
heavy skillet to 375F. Oil is hot enough for frying when
a droplet of water bubbles and dances across the surface.
Remove the chicken from the refrigerator, remove from the
marinade and wipe off excess buttermilk. Dust the breasts
on both sides with flour and place in the hot oil. Cook
about 6 minutes, turn and cook until a golden brown crust
forms, about another 6 to 8 minutes. Remove the breasts
and drain on an absorbent towel. Serve immediately.



Chicken Saltimbocca