Flame-Cooked Chicken Saltimbocca

So simple, yet so flavorful, this dish will quickly become a part of your outdoor repertoire. Remember, cutlets are thin, so make sure you don’t overcook them. These would be delicious served between two layers of grilled focaccia.

PREP: 15 minutes GRILL: about 8 minutes

MAKES: 8 main-dish servings

2 tablespoons fresh lemon juice

1 tablespoon olive oil

8 chicken cutlets or skinless, boneless chicken breast halves with tenderloins removed (2 pounds total)

24 large fresh sage leaves

8 thin slices prosciutto (4 ounces; see Tip)

1. Prepare outdoor grill for direct grilling over medium heat, or lightly spray a ridged grill pan with nonstick cooking spray, then heat on medium until hot.

2. In large bowl, with fork, mix lemon juice and oil. Add chicken and toss to coat.

3. Place 3 sage leaves on each cutlet or breast half, then wrap each with 1 slice prosciutto. Place chicken on hot grill rack or pan and grill until juices run clear when thickest part of breast is pierced with tip of knife, about 8 minutes, turning over once.

EACH SERVING: About 195 calories, 31g protein, 1g carbohydrate, 7g total fat (2g saturated), 83mg cholesterol, 410mg sodium

TIP: If you can’t find prosciutto, substitute slices of lean bacon or Canadian bacon.