Chicken Saltimbocca


1 1/2 lb boneless, skinless chicken breasts, cut into 4 oz pieces
salt and pepper to taste
1 tbsp sage, chopped + additional sage leaves for topping chicken
2 garlic cloves, ground into a paste
pinch of red pepper flakes
olive oil
6 slices prosciutto
6 slices fontina cheese or provolone


Pound chicken to flatten to even thickness, then salt and pepper each side. Sprinkle olive oil, then with chopped sage, garlic and red pepper flakes. Massage to distribute and allow to marinate at room temperature for about a half hour to an hour.

Heat a large skillet on medium heat and add 3 tbsp olive oil. Add the sage leaves when hot and fry for 30 seconds.  Remove and drain. Begin preheating broiler.

Brown chicken breast pieces in oil for about 2 minutes per side and transfer to a baking dish. Fit in 1 layer for broiling.

Top each chicken piece with 1-2 sage leaves, and a slice of prosciutto and cheese on top. Broil for 2-3 minutes or until cheese is bubbling. Garnish with sage.

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