Chicken saltimbocca mary berg

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Saltimbocca means to “jump in the mouth” with flavor. It is typically a restaurant dish, but at home on a weeknight, a chicken breast version makes a very tasty facsimile. Pound the chicken and marinate it in a mixture of chopped sage, garlic and olive oil, then brown it quickly before it goes under the broiler with fontina cheese and a slice of prosciutto. Fried sage leaves make a savory garnish. There’s no sauce, but wilted spinach makes an excellent accompaniment.

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