Lean sliced turkey (in place of prosciutto and provolone) is the secret to keeping this classic Italian dish Paleo-friendly. The combination of two poultry staples is a marriage made in heaven. SERVES 4
• 4 chicken breasts, boneless and skinless, pounded thin
• with meat tenderizer tool
• Freshly ground black pepper, to taste
• 2 tablespoons extra virgin olive oil
• 4 fresh sage leaves
• 4 thin slices of natural, organic Roasted Turkey Breast
1. Preheat oven to 425 degrees. Season chicken breasts thoroughly with black pepper and set aside.
2. Heat oil in a cast iron skillet over medium heat. Place sage leaves in skillet and cook for thirty seconds on each side. Remove and drain on a paper towel.
3. Press one slice of turkey onto each chicken breast. Cook chicken breast for four minutes on the turkey side, then turn with tongs and cook on the other side.
4. Remove the chicken from the pan and place it in a baking dish. Press one sage leaf on top of each piece of cooked chicken. Bake for ten minutes.
