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.