1 tb Ground black pepper

1/2 c Buttermilk

2 Boneless chicken breasts

each split in half 4 sl Ham

8 Fresh sage leaves; =OR=

1 ts Dried Sage

1/2 c Flour

2 c Cooking oil

COMBINE PEPPER AND BUTTERMILK in a bowl or glass pie dish large enough to hold the chicken in one layer and set aside. Place the flour on a plate and set aside. Place a slice of ham under the skin of the chicken and place 2 sage leaves or some dried sage inside. Place the breasts in the buttermilk and place in the refrigerator for 20 minutes. Turn the breasts over and let sit another 20 minutes. Heat a 1 inch depth of oil in a heavy skillet to 375F. Oil is hot enough for frying when a droplet of water bubbles and

dances across the surface. Remove the chicken from the refrigerator, remove from the marinade and wipe off excess buttermilk. Dust the breasts on both sides with flour and place in the hot oil. Cook about 6 minutes, turn and cook until a golden brown crust forms, about another 6 to 8 minutes. Remove the breasts and drain on an absorbent towel. Serve immediately.