Airline breasts are beautiful and a great restaurant secret, but not commonly used in the home. It’s a large breast with a bone from the wing and a large piece of skin still attached, both of which add flavor and moisture. When browned well, a stuffed airline breast is truly exquisite to a guest, while the quick preparation and small list of ingredients make it attractive to a chef. Gourmet heaven!
- 3 Tablespoon Olive oil
- 4 Airline chicken breasts
- 4 Ounce French goat cheese
- 4 Slices of prosciutto, paper-thin
- 8 Sage leaves, large
- Sea salt, to taste
- Black pepper, to taste
Preheat your oven to 350. Place your 12-inch sauté pan over a medium-high heat and add your olive oil. Carefully lift the skin on each breast and spread ¼ of the goat cheese under each. On top of the goat cheese, layer a slice of Prosciutto and 2 sage leaves, and then cover by laying the skin back down.
Season the top and bottom of each breast with salt and pepper. Carefully lay each chicken breast, skin side down, into the sauté pan. Allow the skin to brown for 3 minutes, and then use your tongs to turn each breast.
Place the entire sauté pan into the oven to cook the chicken completely through. This should take about 15 minutes or until the internal temperature is 165. Serve immediately along side just about anything with no disappointment.