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1
Cut each chicken breast in half.
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2
Pound pieces lightly to a thickness of about 1/4 inch.
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3
Stir the olive oil, rosemary, sage, and garlic cloves together in a large bowl.
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4
Add the chicken pieces and toss to coat well.
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5
Season with salt and pepper and toss well again.
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6
Cover the bowl and refrigerate the chicken for at least 8 hours, or overnight.
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7
Remove the chicken to room temperature about 30 minutes before cooking.
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8
Make the sauce.
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9
In a medium-size saucepan, heat the olive oil over medium heat.
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10
Add the garlic and cook, until it is light brown, about 2 minutes.
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11
Remove the pan from the heat and carefully add the tomatoes and their reserved juice.
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12
Return to the heat.
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13
Stir in the peperoncino, season with salt.
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14
Simmer about 5 minutes.
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15
Stir in 1/4 cup of the basil.
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16
Heat one or two large, nonstick or well-seasoned cast-iron skillets over medium-high heat.
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17
Add as many of the chicken pieces as will fit in a single layer.
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18
Cook until well browned on the underside, about 2 minutes.
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19
Turn the chicken and cook until the second side is browned and no trace of pink remains in the center, 1 to 2 minutes.
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20
If necessary, keep the first batch of chicken warm on a baking sheet in an oven turned to the lowest setting, and cook the remaining chicken in batches.
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21
Divide the chicken pieces among serving plates, overlapping them in a circular pattern in the center of the plates.
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22
Spoon the sauce into the center of each circle, drizzling some of it over the chicken pieces.
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23
Sprinkle with the remaining 1/4 cup shredded basil and serve.
