1/2 to 3/4 Pound boneless, skinless chicken
breast. Two small or one halved.
2+ Pieces of prosciutto. Enough to cover the chicken.
2 Pieces of fontina cheese. Enoough to cover the chicken.
1 Tbsp chopped sage, plus 12 large sage leaves.
2 Cloves of garlic, minced.
Salt, Pepper & Crushed Pepper.
Directions:
Pound the chicken to flatten a bit. Season both sides with chopped sage, crushed red pepper, garlic, salt & pepper.
Marinate at room temperature for one hour.
Heat a skillet with 3 tablespoons of olive oil. When the oil looks wavy add the sage leaves and let crisp for about 30 seconds. Remove and drain.
Brown the chicken in the oil for about 2 minutes per side. Transfer to a baking dish.
Top each piece with 2 sage leaves, prosciutto and the fontina cheese. Broil for 2 to 3 minutes, until the cheese bubbles.
Garnish with the remaining sage leaves.
Notes:
I used rubbed sage to season the chicken before cooking.
I couldn't resist. I had tomato sauce left over from a pasta recipe, and I put it on the chicken first. I don't think it damaged it.
This is really easy to do and it tastes good.
I served it with the Sesame Vegetables, recipe below.
Recipe: New York Times, Dining Section, April 17, 2013.