Featured in the Honolulu Star-Advertiser on September 27, 2017.
Using a meat mallet, pound chicken to flatten a bit. Season chicken with salt and pepper on both sides and place on a platter. Sprinkle with sage, garlic, red pepper flakes and 1/4 cup olive oil. Massage in seasoning to distribute, cover and marinate in the refrigerator for 6 hours or longer.
Heat a wide skillet over medium heat; add 3 tablespoons olive oil. When oil is hot, add sage leaves and let them crisp for about 30 seconds. Remove and drain.
Brown chicken breasts in oil for about 2 minutes per side; transfer to a baking dish large enough to fit them in one layer. Top each piece with 2 sage leaves, a slice of prosciutto and a slice of Provolone. Broil for 2-3 minutes, until cheese is bubbling. Garnish with remaining sage leaves. Makes 6 servings.
Approximate Nutrient Analysis per serving (not including olive oil added for marinade nor salt to taste):
280 calories, 15 g fat, 5 g saturated fat, 95 mg cholesterol, 650 mg sodium, 3 g carbohydrate, 0 g fiber, 0 g sugar, 34 g protein
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