Petto di Polo Marinato con Salvia
Adapted from: Lidia’s Italian-American Kitchen

3 lbs - boneless, skinless chicken-breast
Fresh sage leaves
Freshly ground black pepper
Extra virgin olive oil
4 cloves of garlic – crushed and chopped

Slice the chicken breast into thin slices.

Rub both sides of the chicken with olive oil. Lay a bay leaf on one side of the chicken breast and fasten it with a toothpick. Season the chicken with fresh black pepper and scatter the crushed garlic over the chicken.

Place the chicken neatly in a covered dish and refrigerate for about 1 hour or longer.

Heat a large frying pan with 2 tablespoons of olive oil and place the chicken pieces in the pan sage side down. Cook until well browned on the underside, then turn the chicken until the chicken is well browned on the other side, until no pink remains.

This chicken dish is tasty, simple and delightful.

Remember to Enjoy and Cook with Love,

Catherine

Source: Living the Gourmet