Serves four to six
1½ pounds boneless skinless chicken breast cut into 4-ounce pieces
Salt and pepper
1 tablespoon chopped sage, plus 24 large sage leaves
- Students seeking sugar daddies for tuition, rent
- Seattle-based seafood company shuts down
- What's the top spelling 'mistake' in Washington state? The answer could make you sick
- UW receiver Isaiah Renfro opens up about depression, announces he's leaving team
- So the NRA sends a questionnaire to a Seattle state senator ...
Most Read Stories
2 garlic cloves smashed to a paste
Pinch of red pepper flakes, optional
6 thin slices prosciutto
6 slices Fontina cheese (about 4 ounces)
1. Using a meat mallet, pound the chicken to flatten a bit. Salt and pepper each piece on both sides and place on a platter. Sprinkle with chopped sage, garlic, red pepper flakes, if using, and olive oil. Massage in the seasoning to distribute, cover and marinate for at least an hour at room temperature (or refrigerate overnight).
2. Heat a wide skillet over medium heat and add 3 tablespoons olive oil. When the oil looks wavy, add the sage leaves and let them crisp for about 30 seconds. Remove and drain.
3. Brown the chicken breasts in the oil for about two minutes per side, then transfer to a baking dish large enough to fit them in one layer.
4. Top each piece with 2 sage leaves, a slice of prosciutto and a slice of Fontina. Broil for two to three minutes, until the cheese is bubbling. Garnish with remaining sage leaves.
By David Tanis, The New York Times