Paleo Chicken Saltimbocca

Lean sliced turkey (in place of prosciutto and provolone) is
the secret to keeping this classic Italian dish Paleo-friendly.
The combination of two poultry staples is a marriage made
in heaven. SERVES 4

4 chicken breasts, boneless and skinless, pounded

thin

with meat tenderizer tool

Freshly ground black pepper, to taste

2 tablespoons extra virgin olive oil

4 fresh sage leaves

4 thin slices of natural, organic Roasted Turkey Breast

(page 90)

Preheat oven to 425 degrees. Season chicken breasts
thoroughly with black pepper and set aside.

Heat oil in a cast iron skillet over medium flame. Place
sage leaves in skillet and cook for thirty seconds on each
side. Remove and drain on a paper towel.