(Food Styling/Catherine Smart; Aram Boghosian for The Boston Globe)
Serves 4
| 4 | boneless, skinless chicken breast halves |
| Salt and pepper | |
| 1 | tablespoon chopped fresh sage |
| 8 | thin slices prosciutto |
| 3/4 | cup coarsely grated fontina |
1. Light a charcoal grill or turn a gas grill to medium-high.
2. On a cutting board, cover the chicken with plastic wrap and pound it with a mallet or heavy skillet to an even 1/2-inch thickness. Sprinkle the chicken with salt and pepper.
3. Grill the breasts for 4 to 5 minutes or until the bottom sides are browned. Press sage leaves and prosciutto slices onto the top sides. Turn carefully and cook 2 minutes. Turn again, sprinkle the cheese on top, cover the grill, and cook for 2 minutes or until the cheese melts and the chicken is cooked through.
Lisa Zwirn 
© Copyright 2011 Globe Newspaper Company.
