1½ lb chicken breast
Salt to taste
6 slices smoked bacon, cut in half
12 leaves fresh sage
½ cup white wine
¼ cup olive oil
1 Tbsp. chopped sage, fresh
1 Tbsp. chopped rosemary, fresh
1 Tbsp. chopped oregano, fresh
3 cloves garlic, mashed
2 Tbsp. chopped parsley, fresh
1 Tbsp. white pepper
4 bamboo skewers, 6" soaked in water
Season the chicken with salt, kosher preferably
Mix all the ingredients of the marinade in a glass bowl and add the chicken, marinate overnight.
Preheat the oven 400 degrees
Remove the chicken from the marinade, save the marinade.
Lay flat the bacon and place a leaf of sage on the middle of each slice; place a piece of chicken on top of the sage and wrap the bacon tightly around the chicken and sage.
Skewer 3 pieces of chicken in each skewer; transfer the 8 skewers to a small roast pan (or sauté pan, oven proof) and bring to the oven for about 10 minutes until the bacon is deeply charred but not burned.
Once the chicken reaches 150 degrees (almost fully cooked) transfer it to a large platter and add the marinade to the pan. Cook the marinade for about 5 minutes or until the wine in the marinade is reduced and thickens; bring the chicken back to the pan with the juices and cook for another 3 or 4 minutes.
Transfer the skewers of chicken to a clean platter and pour the marinade reduction over the meat.