Chicken With Sage And Fontina

• 1 lb. boneless chicken breast
• 2 tbsp.Italian seasoning
• 1/2 cup Canola/veg. oil
• 1/4 cup Rice vinegar
• 1/2 - 3/4 cup water
• Flour to coat
• Fresh sage
• 4 slices Fontina cheese
• 4 tbsp. olive oil

1. Marinade:
2. Can be done night before or the morning of your dinner.
3. Place first four ingredients in large zippered plastic bag; add water to ensure there is enough liquid to coat the chicken.
4. Place chicken breasts, one at a time in a large zippered plastic bag; pound until about 1/4 inch thick.
5. Dip breast in flour to coat.
6. Heat olive oil in nonstick skillet. Saute chicken; approximately 3-4 minutes on each side. Place one slice of fontina on each breast. Take one to two sage leaves and rub them between your fingers to release the oils. Place the leaves on the fontina; cover and melt cheese.
7. Serve with roasted potatoes or a mild pasta dish.

chicken breast, italian seasoning, canolaveg oil, rice vinegar, water, flour, fresh sage, cheese, olive oil

Taken from www.epicurious.com/recipes/member/views/chicken-with-sage-and-fontina-1208564 (may not work)