Here is a quick, tasty and light dish that can also be done with veal scallopine or turkey breast cutlets. Served with a tossed salad, it’s all you need for a great summer meal. Leftovers, if there are any, make a tasty sandwich stuffer.
- 6 boneless, skinless chicken breast halves, (about 2 pounds)
- 12 fresh sage leaves
- Freshly ground pepper
- ½ cup extra virgin olive oil
- 4 garlic cloves, peeled
Place the chicken pieces between two sheets of plastic wrap and pound them lightly with the smooth side of a meat mallet or small, heavy skillet to a thickness of about 1/4 inch. Repeat with the remaining chicken pieces.
Lay 2 or 3 sage leaves on one side of each breast and fasten them to the breast with a toothpick, weaving in and out as if you were taking a stitch. The toothpicks should lie flat. Season the chicken generously with salt and pepper and lay them in a baking sheet into which they fit comfortably. Rub both sides of the chicken breasts with the oil. Whack the garlic cloves with the flat side of a knife and scatter them over the chicken. Cover the pan tightly with plastic wrap and refrigerate1 hour.
Heat one or two large, nonstick or well-seasoned cast-iron skillets over medium-high heat. Add as many of the chicken pieces, sage side down, as will fit in a single layer. Cook until well browned on the underside, about 2 minutes. Turn the chicken and cook until the second side is browned and no trace of pink remains in the center, 1 to 2 minutes. (If you don’t have enough pans, or large enough pans, to cook the chicken in one batch, keep the first batch of chicken warm on a baking sheet in an oven turned to the lowest setting while cooking the remaining chicken.) Serve immediately