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Ingredients
  • 1 ½ pounds boneless skinless chicken breast cut into 4-ounce pieces
  • Salt and pepper
  • 1 tablespoon chopped sage, plus 24 large sage leaves
  • 2 garlic cloves smashed to a paste
  • 1 pinch red pepper flakes, optional
  • Olive oil
  • 6 thin slices prosciutto
  • 6 slices fontina cheese (about 4 ounces)
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