- 2 - 4 to 6oz boneless skinless pheasant breast
- 1 clove garlic, minced
- 1 tsp. rubbed sage
- 1/4 tsp. dried oregano leaves
- 1/4 tsp. pepper
- Dash Salt
- 4 slices of prosciutto ham
- 1 Tbsp. butter
- 1 Tbsp. olive oil
- 1/4 cup fresh shredded Parmesan cheese
- 1/2 cup dry white wine
- Fresh sage leaves as garnish
Preparation: Pound pheasant breast to 1/4 inch thickness. Sprinkle with garlic, sage, oregano, pepper and salt. Place 1 slice prosciutto on each breast and secure with wooden pick.
Cooking: In 12 inch nonstock skillet heat butter and oil over medium heat. Place breast prosciutto side down in skillet. Cook for 5 to 7 minutes until meat is no longer pink, turning over once. Sprinkle Parmesan cheese evenly over prosciutto. Add wine to skillet. Increase heat to medium high. Cook for 4 to 5 minutes, or until cheese is melted and wine nearly boiled away.
Serving: Remove wooden picks before serving over bed of pasta. Garnish with fresh sage leaves.