• ¾ pound boneless chicken breast, cut into twenty 1" cubes
• 10 thin slices prosciutto, halved
• 20 sage leaves
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter
• Salt
• 8 rosemary sprigs

Wrap each cube of chicken in a half-slice of Prosciutto, enclose each bundle in a sage leaf, and skewer with a toothpick.

Heat the olive oil and butter in a 12" skillet. Fry the chicken bundles for 5 minutes over medium heat, turning often so they become golden on all sides.

Remove from the pan with a slotted spoon to a plate and blot dry with paper towels. Season with salt and serve hot, garnished with the rosemary.