- 2 tbsp white wine vinegar
- fresh sage
- 1 clove garlic, crushed
- 1 tsp orange zest
- kosher salt
- cracked pepper
- olive oil
- 2 chicken breasts, pounded to 1/8" inch thick between wax paper
- 2 slices prosciutto
- fontina cheese, grated
- Combine the vinegar, 1 1/2 tbsp minced fresh sage, the garlic, orange, 1/4 tsp kosher salt, 1/4 tsp cracked pepper, and 1/4 cup olive oil. Set aside.
- Lay a slice of prosciutto on each flattened chicken breast. Top up some fontina and then lay a sage leaf on each.
- Roll up crosswise, securing with a toothpick.
- Brush the chicken with olive oil and season with salt and pepper.
- Cook in a hot skillet, turning frequently.
- Serve with the vinaigrette.