I know, I know, really creative title. Well, it started off as “Chicken with Sage” but I decided to go nuts and add all of my fresh herbs (thyme, rosemary, basil, and sage). Sooooo, this turned into chicken with mega herbs. The technique is mostly taken from Lidia’s Italian-American Kitchen with a few spins to make it more my style. Part of my style is that I don’t enjoy pounding meat flat. At all. It’s why I used to buy the already flattened stuff at the grocery store where I used to live. It cost just a little more, but it was already in perfect scallopini form. Every time I do it at home I get a major mess, so I have gotten crafty (or just lazy) and started slicing the chicken breasts horizontally so that I can create thin fillets. They do not end up uniform in size, but they are fairly uniform in thickness, which is the main concern. You can pound your meat or slice it. I don’t care, and it certainly ends up the same!