1/3 cup Rustichella d'Abruzzo
Sage Pesto (see Note)
1/2 cup vegetable broth
Lemon-infused olive oil
1. Rub canola oil all over the chicken. Put each breast in 1 of 4 sandwich-size plastic bags. Use a mallet or skillet to pound each about 1/2-inch thick or double in size.
2. Press 3 sage leaves onto the skinned (smooth) side of each breast. Wrap 1 slice prosciutto around each breast, leaving about 11/2 inches exposed at each end. Season with salt and pepper.
3. In a large skillet on high heat, heat 1/4 cup canola oil until almost smoking, 2 to 3 minutes. (You will begin to smell the oil.) Place 2 breasts in the pan, sage side down, and sear for 2 minutes. Flip the chicken and cook 2 minutes more. Remove to a plate, wipe the pan, and repeat with remaining oil and chicken.
4. Divide the greens onto 4 plates; sprinkle with sea salt. Put the chicken, first-cooked side up, on the greens. Pour juices from reserved chicken into the pan. Add the pesto and heat until it bubbles. Add vegetable broth, reduce by a third and thicken slightly. Pour sauce over chicken. Drizzle with lemon-infused oil.
Note: Sage pesto is available at specialty markets, www.amazon.com, www.markethallfoods.com or www.farawayfoods.com. Artichoke or arugula pesto may be substituted.
Per serving: 460 calories, 43 grams protein, 6 grams carbohydrates, 1 gram sugar, 29 grams fat, 101 milligrams cholesterol, 635 milligrams sodium, 3 grams dietary fiber.