|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.