For the sage butter:
12 fresh sage leaves
1 stick butter, softened
2 tsp grainy horseradish mustard
salt & pepper
For the stuffed chicken:
2 chicken breasts
4 slices of Canadian bacon sliced lunch meat
1/2 tsp olive oil
For the sauce:
4-½ oz chicken stock
1 Tblsp. minced garlic
5 small fresh sage leaves
salt & pepper
Preheat the oven to 340* F.
To make the sage butter begin by finely chopping the sage leaves.
Place the butter in a bowl, add the chopped sage leaves and mustard. Season to taste, with salt and black pepper. Mix well. Set aside.
Moving on to your chicken; using a sharp knife, slice into each chicken breast to form a "pocket."
Into each pocket, place 1/4th of the butter mixture then fold pocket back over to close in the butter. You should have half the butter mixture remaining. Set it aside for now.
Place two slices of Canadian bacon onto your cutting board. Wrap one of the chicken breasts in the slices and roll to cover. You may need to use a toothpick or skewer to keep meat rolled together. Repeat with the process with the remaining Canadian bacon lunch meat and chicken breast.
Heat oil in a medium size skillet. Add the wrapped chicken breasts to the hot oil.
Cook over a medium heat until the Canadian bacon is lightly golden; about two minutes per side.
Using your tongs, remove chicken from skillet and place into a lightly greased baking dish. Place casserole into preheated oven and bake for 25-30 minutes, or until juices from chicken run clear & meat is no longer pink.
Once chicken is at least halfway cooked, begin making your sauce. In the same skillet as before, melt remaining butter mixture over med-high heat. Add in garlic, chicken stock and sage leaves. Stir to blend. Let sauce come to just under a boil, then reduce heat and let simmer. Add in salt & pepper to taste.
To serve, plate each chicken breast and top with sauce.