Seared Sage Marinated Chicken Breast

This recipe serves:  6

6 boneless, skinless chicken breast halves (about 2 pounds)
16 fresh sage leaves
kosher salt to taste
freshly ground black pepper
1/2 cup extra virgin olive oil
4 garlic cloves, peeled
1. Place the chicken pieces between two sheets of plastic wrap and pound them lightly with the smooth side of a meat mallet or small, heavy skillet to a thickness of about 1/4-inch.

2. Repeat with remaining chicken pieces.

3. Lay 2 sage leaves on one side of each breast and fasten them to the breast with a toothpick, weaving in and out as if you were making a stitch. The toothpicks should lie flat.

4. Season the chicken with salt and pepper and lay them on a baking sheet.

5. Rub both sides of the chicken breasts with the oil.

6. Whack the garlic cloves with the flat side of a knife and scatter them over the chicken.

7. Cover the baking sheet tightly with plastic wrap and refrigerate for 1 hour.

8. Heat one or 2 large, nonstick or well-seasoned cast-iron skillets over medium-heat.

9. Add as many of the chicken pieces, sage side down, as will fit in a single layer.

10. Cook until well-browned on the underside, about 2 minutes. Turn the chicken and cook until the other side is browned and no trace of pink remains in the center, about 1 to 2 minutes.

11. While you're cooking the rest of the pieces, keep the chicken warm on a baking sheet in the oven (set on the lowest setting).

12. Serve immediately.

Serving Size: 1 chicken breast

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