CHICKEN SALTIMBOCCA MY WAY

Steps:

• Place the olive oil, sliced garlic, and sage leaves in an oven-proof saute pan that will be large enough to also hold the chicken. On medium high, slowly heat the oil to cook the garlic and sage. (Starting the oil from cold will ensure that the garlic will not brown too much or too quickly.) I usually tilt the pan (carefully!) so all of the oil, garlic, and sage move to one side of the pan to help the garlic cook evenly on both sides. When the garlic is a toasted brown, remove it and the sage, which will have become crispy, to a paper towel and reserve. Turn off the heat. Preheat the oven to 400 degrees. Open the butterflied chicken and lightly season with salt and pepper. Lay a slice of prosciutto or ham on one side of each butterflied chicken breast and top each with half of the cheese. Add a few leaves of the cooked sage and some slices of the cooked garlic on top of the cheese, reserving some of the garlic and sage for a pan sauce. Fold the chicken breasts closed, keeping the cheese completely inside. Reheat to medium high the sauté pan used to cook the garlic and sage, adding more extra virgin olive oil if needed. Season the outside of the chicken with salt and pepper then dredge the chicken in flour, shaking off the excess. Lay the chicken in the sauté pan and cook on one side for 5 minutes until browned. Turn the chicken over and place in the oven for 12 minutes. Remove the chicken from the oven and place on a plate to rest, covered loosely. Return the sauté pan to medium high and deglaze with the wine. Add the rest of the sage, the garlic, any accumulated chicken juices, and half of the lemon zest to the pan and cook the wine until nearly reduced by half. Return the chicken to the pan for two minutes, coating it in the wine reduction. Remove the chicken and slice on an angle into half inch slices. Arrange on a serving plate, pour over the garlic and wine reduction and garnish with the rest of the lemon zest and the lemon wedges and chives if using.