Prosciutto-Wrapped Chicken With Sage Pesto

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4 6-ounce skinless, boneless chicken breasts

12 large fresh sage leaves

4 large slices prosciutto , not too thinly sliced (about 3 ounces)

1/3 cup Rustichella d'Abruzzo Sage Pesto

Lemon-infused olive oil (or high quality extra virgin olive oil combined with a pinch of fresh grated lemon zest), for drizzling

½ cup canola oil (or other neutral-flavored oil), plus extra for coating the chicken breasts

Kosher salt and freshly ground black pepper

8 cups loosely packed mixed baby greens

½ cup vegetable broth

Sea salt

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