Instructions: Place chicken breasts in a bowl. Pour olive oil over chicken and sprinkle with rosemary. Cover and refrigerate for 1 hour.

Remove chicken from marinade. Grill or broil chicken just until done.

Two to three minutes before chicken is done, heat butter in a large skillet. Add sage leaves and fry until crisp over medium heat, stirring and turning the leaves constantly. Each leaf must be coated with butter; add more butter if necessary.

Place chicken on a platter and immediately sprinkle with cheese. Top with fried sage.

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