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- 4 thin sliced chicken breasts
- 1 tsp olive oil
- 3 cloves garlic (smashed into a paste)
- 1 Tbsp fresh sage (minced)
- 1 tsp lemon zest
- ½ tsp salt
- ½ tsp black pepper
- 1 pinch red pepper flakes
- 3 Tbsp olive oil
- 16 fresh sage leaves
- 4 slices prosciutto
- 2 oz fontina cheese (grated)
- 2 Tbsp fresh parsley (minced)
To marinate the chicken:
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.
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.
Calories: 352kcal | Carbohydrates: 2g | Protein: 41g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 131mg | Sodium: 802mg | Potassium: 673mg | Fiber: 1g | Sugar: 1g | Vitamin A: 340IU | Vitamin C: 6mg | Calcium: 103mg | Iron: 1mg