Chicken Saltimbocca with Heirloom Tomatoes and Sweet Onions

WHAT'S IN IT:

• 4 skinless, boneless chicken breasts
• 4 slices, Prosciutto 
• baby heirloom or grape tomatoes, halved
• fresh sage
• 1 Vidalia onion
• 2 tbsp EVOO
• 2 tbsp butter
• 2 cloves, garlic
• salt and pepper

MAKE IT:

1. Heat the EVOO and butter in a skillet over medium to med-low heat. Place two whole garlic cloves (with the skin on) into the pan and let them brown in the oil. When the garlic is browned, almost burning, take the cloves and skin out of the oil (about 5 minutes).
2. Meanwhile, lay the chicken breasts out on a flat surface and use a mallet to pound them so they are all about 1/4 inch thick. Next, you want to lay two leaves of fresh sage on top of each chicken breast. If the sage leaves are large, one leaf per chicken breast will be fine. Then lay one slice of fresh prosciutto on top of each piece of chicken. 
3. Tightly roll each chicken breast with the sage and prosciutto in the middle. Stick a toothpick through the rollup so everything stays in place. Sprinkle salt and fresh cracked pepper on the outside of each rollup.
4. Place each chicken rollup into the hot EVOO/butter (leave the toothpick in). Turn the chicken every two or three minutes until it is fully cooked (about 8 minutes). The chicken will not take very long to cook since it is so thin.
5. Remove the cooked chicken rollups and keep the oil. Add the sliced onions and some chopped fresh sage. After two minutes, add the halved tomatoes, salt and pepper. Let these cook together for about two minutes and then you are ready to serve alongside the chicken.

NOTES:

• This is a classic Roman dish that is traditionally made with veal. You can swap the veal for the chicken and follow the rest of this recipe exactly the same way.
• Some versions of Saltimbocca also call for a splash of white wine, which I'm always in favor of. You can add this to the pan just before you start cooking the chicken.
• For another twist, try layering one small piece of sliced cheese (Fontina is great) on top of the prosciutto before rolling up the chicken. The cheese will melt in the middle of the chicken and is delicious!