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1
Rub canola oil on both sides of the chicken breasts and place each breast in a separate sandwich-size plastic bag.
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2
Use a mallet or heavy skillet to pound each chicken breast until it's about 1/2 inch thick and has roughly doubled in size.
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3
Press 3 sage leaves onto the skinned (smooth) side of each chicken breast.
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4
Wrap one slice prosciutto around each chicken breast, leaving about 1 1/2 inches exposed on both ends of the breast.
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5
Season with kosher salt and freshly ground black pepper on both sides.
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6
Repeat with the remaining prosciutto and chicken.
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7
Heat 1/4 cup of the canola oil in a large skillet over high heat for 2 to 3 minutes, until the oil's almost smoking (you will begin to smell the oil at that point).
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8
Place two of the chicken breasts in the skillet, sage side down, and sear them for 2 minutes.
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9
Flip the chicken and cook for 2 minutes more.
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10
Transfer the chicken breasts to a plate, wipe out the pan and repeat, heating the remaining 1/4 cup of canola oil and cooking the other two chicken breasts in the same way.
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11
Heap the greens onto four plates, dividing them evenly, and sprinkle them with sea salt.
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12
Lay the chicken breasts first-cooked side up on top of the greens.
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13
Pour the juices from the plate the chicken was resting on into the pan.
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14
Add the sage pesto to the pan and warm it over medium-high heat, stirring constantly, until it bubbles.
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15
Add the vegetable broth and cook until the sauce is reduced by a third and thickens slightly.
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16
Pour the sauce over the chicken breasts and drizzle with the lemon-infused olive oil.
