An easy weeknight version of this popular restaurant recipe.
Cut the chicken breast pieces in half lengthways to make thin fillets, then gently pound with a meat mallet to make thinner, even thickness, chicken breast fillets.
Sprinkle surface of each chicken fillet with salt, pepper, chopped fresh sage leaves, garlic, red pepper flakes (if using) and olive oil. Marinate in the fridge for at least one hour.
Heat a large cast iron skillet over medium heat and add 3 tablespoons olive oil. When the oil is hot add the sage leaves and cook for 30 seconds to 1 minute, then remove leaves onto paper towels to drain.
Brown the chicken breasts in the hot oil for about 4 minutes per side or until the chicken is cooked, then transfer to a baking dish in a single layer.
Top each piece with one slice of prosciutto, and one slice of fontina cheese. Broil for 2 to 3 minutes, until the cheese is bubbling. Serve hot topped with the sage leaves you fried earlier.
Prosciutto - if you don't have any you can use super thin cooked bacon in a pinch
Fontina Cheese - any other mild cheese such as baby swiss would also be great here.
Serving Size - is one half of a chicken breast with all the toppings.
Adapted from NYT
found on www.noshtastic.com