Chicken Saltimbocca

cooking.nytimes.com

I cook for myself and my boyfriend, and sometimes small family gatherings. I tend to improvise often but am trying to be more controlled and organized to get consistent results with recipes.

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)

Directions at cooking.nytimes.com

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