It’s so funny, when I was growing up and I was told we were having chicken for dinner, I would think we were having baked or fried and that was the only options that you could have. Of course, that has changed as I have gotten older and having the blog has opened so many new options that sometimes it feels like the ideas are endless.
Zac suggested this dish for my husband’s Mikes birthday because he wanted to eat a little lighter but have something that felt like a birthday celebration! Oh my! It was perfect! You need to try this, it will become one of your go to chicken recipes!
4 boneless skinless chicken breast
1 Tablespoon chopped sage, plus 12 large sage leaves
2 garlic cloves smashed to a paste
1 teaspoon red pepper flakes
6 thin slices prosciutto
6 slices Fontina Cheese
Chicken Saltimbocca Directions:
- Using a meat mallet, pound the chicken to flatten. Salt and pepper each piece on both sides and place on plate. Rub chicken with olive oil and then sprinkle with chopped sage, garlic, and red pepper flakes. Cover and let sit at room temperature for 1 hour, or in the fridge for several hours.
- Heat a skillet over a medium heat and add 3 Tablespoons olive oil. When the oil is heated, add the sage leaves and let them crisp for about 30 seconds. Remove and drain.
- Brown the chicken breasts in the oil for about 3 to 4 minutes per side, then transfer to a baking dish large enough to fit them in one layer.
- Top each piece with 2 sage leaves, a slice of prosciutto and a slice of cheese. Broil for 2 to 3 minutes, until the cheese is bubbling and a little brown.