• Cooking Time:
  • Servings: 6
  • Preparation Time:


Great Italian Recipe by Lidia Bastianich


  • 6 boneless, skinless chicken breast halves
  • 12 fresh sage leaves
  • Salt
  • Freshly ground pepper
  • 1/2 cup extra virgin olive oil
  • 4 garlic cloves, peeled


  • Place the chicken pieces between 2 sheets of plastic wrap and pound them with the smooth side of a meat mallet until they are 1/4 inch thick. Lay 2 sage leaves on one side of each breast and fasten them to the breast with a toothpick (weaving in an out as if you were stiching it to the chicken). The toothpicks should lie flat. Season the chicken with the salt and pepper. Rub both sides of the chicken with the oil. Lay the chicken in a dish. Crush the garlic and scatter it over the chicken in the dish. Cover the dish and refrigerate for 1 hour.
  • Heat a large nonstick skillet over medium-high heat. Add the chicken pieces, sage side down and cook until well browned on the underside (about 2 minutes). Turn the chicken and cook until the second side is brown, there is no trace of pink remaining in the center of the chicken, and juices run cle

Author Credit: Lidia Bastianich

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