Instructions:

1. Place 8 sage leaves onto 4 small boneless, skinless chicken breasts.
2. Wrap in thin prosciutto slices and secure with toothpicks.
3. Sauté in Kerrygold Garlic & Herb Butter until golden brown on both sides. Add white wine to skillet and cook until chicken is cooked through and most of the wine has cooked off.

OR

1. Wrap 4 small boneless, skinless chicken breasts in thinly sliced prosciutto; secure with toothpicks.
2. Grill over medium-high heat until prosciutto is nicely browned and chicken is cooked through.
3. Meanwhile, stir together Kerrygold Garlic & Herb Butter and peach, mango or apricot chutney. Spoon mixture over cooked chicken.