Sometimes we just want to use what we have in the house without doing any big shopping. We had some chicken breast in the freezer and some soft queso blanco and sliced ham in the refrigerator, so we did some searching on The New York Times Cooking Pages and found this recipe. A fairly easy dish, but be sure you cover the chicken before flattening with a meat mallot (or in my case a big spoon), and it does need time to marinate, so even though it is easy enough, you will want to start at least 90 minutes before you plan to eat.
The recipe says to brown the breasts in a skillet and then transfer to a baking dish to broil. Of course if you use your indispensable cast-iron skillet, you will be able to brown and broil in the same dish. The sage gives this not only a nice flavor but texture as well. I don't like prosciutto, so plain ol' ham was substituted.
