A favorite from Enzo and Valentina

We used to go to a restaurant in Vicenza, Italia called "Enzo and Valentina." They served an amazing steak that was rubbed with olive oil, garlic, rosemary, and then grilled. It was served over a bed of fresh rucola and topped with scales of grana padano. So good!

Here is my attempt at re-creating that dish from Enzo and Valentina's! :)

Sage and Fontina Stuffed Chicken

First I pounded chicken breast tenders flat.

Then seasoned each side of the flattened tenders with salt and pepper.

Next I laid 1 fresh sage leaf and about a 1/4 cup of fontina cheese on the flattened tender.

Last I rolled the stuffed chicken tender and cooked it in a skillet with olive oil and fresh garlic.

Yum... :)

Dinner is on the table! Sage and Fontina stuffed chicken with pasta and caesar salad.