Place 8 sage leaves onto 4 small boneless, skinless chicken breasts. Wrap in thin prosciutto slices and secure with toothpicks. Saute 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.


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