|Recipe by:||Phillippa Cheifitz|
|Prep time:||20 minutes|
|Cooking time:||20 minutes|
Trim, wash and pat dry the chicken. Moisten with olive oil and season lightly.
Press the sage leaves into the flesh and wrap in prosciutto.
Line a grill pan with a sheet of non-stick baking paper.
Arrange the wrapped chicken and oiled, seasoned beans in a single layer.
Slide under a hot grill and cook the chicken for 4 to 5 minutes on each side until just cooked and still moist.
Serve with nests of pasta, moistened with olive oil.
Wine: Rustenberg Stellenbosch Chardonnay 2004Back