Combine 1 tsp olive oil, garlic, minced sage, lemon zest, salt, pepper, and red pepper in a small bowl. Mix it well. Rub mixture into chicken and place chicken in a baking dish. Cover with plastic wrap and place in refrigerator for at least 1 hour, or up to 12 hours.
To cook and finish:
Preheat oven broiler to high.
In a cast iron or otherwise ovenproof skillet, heat 3 Tbsp olive oil over medium heat until hot. Carefully add sage leaves and fry for 30 seconds, remove sage from oil and set aside.
Add chicken and cook for 2½ minutes or until golden. Flip. Top each piece of chicken with 3-4 sage leaves. Lay 1 piece of prosciutto on each piece of chicken, then sprinkle the fontina over the proscuitto.
Once the second side has cooked for 2 minutes, move the pan to the oven under the broiler. Broil for 2 minutes, or until cheese is melted and lightly browned.
Remove from oven and top with parsley to garnish. Serve.
Notes
To smash garlic into a paste, first use a garlic press on the garlic.Then sprinkle it with a pinch of salt.Then mince into even smaller pieces.Lay knife blade over the garlic and smash it using pressure from your hand.