3 T good quality olive oil
2 cloves garlic, minced
4 fresh sage leaves
2 boneless skinless chicken breasts, cleaned, trimmed and butterflied
2 oz. Fontina cheese, cut into batons ( ½” x ½” x 2 ½”)
2 slices high quality smoked ham, sliced thin
2 slices rustic bread, torn into bite size pieces
Juice of 1 lemon
1 t red wine vinegar
1 C baby arugula
Heat oven to 350 degrees.
Tear bread into rustic croutons and set aside.
Heat an oven proof skillet over medium high heat. Add 2T olive oil and when sizzling, carefully add sage leaves. Fry until leaves are crisp. Add garlic and cook briefly until garlic is fragrant but not browned. Remove pan from heat and transfer sage leaves to a plate.
Place chicken breasts on cutting board and cover with plastic film. Pound thin into a rough rectangular shape. Remove plastic and lightly season breasts with salt and pepper. Place 2 reserved sage leaves in the center of each breast. Top with sliced ham and fontina baton. Roll each breast into a tight bundle and secure with toothpicks. Season outside of rolls with salt and pepper.
Reheat skillet with oil and garlic over medium high heat. Place chicken roulades in pan and lightly brown on all sides. Transfer pan to the oven and bake 3 minutes. Remove pan from oven and push roulades to one side of the pan. Add croutons to the empty side and toss them lightly to coat with pan juices. Return pan to oven and continue roasting chicken for 5-6 more minutes or until chicken is cooked through and croutons are nicely toasted.
Remove pan from oven and transfer chicken and croutons to separate plates. Collect pan juices in a bowl. Add remaining 1T olive oil, lemon juice, and red wine vinegar and mix well. Add arugula and croutons and toss gently.
Remove toothpicks from chicken and serve alongside the arugula bread salad.