INGREDIENTS
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4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness (1-1/2 to 2 pounds total)
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/4 pound (4 ounces) boiled ham, thinly sliced
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1/4 pound (4 ounces) provolone cheese, thinly sliced
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1 teaspoon dried sage leaves, crushed
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1/4 teaspoon garlic powder
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2 tablespoons butter
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1 (26-ounce) jar tomato-and-basil pasta sauce