Grilled Chicken Breasts Filled with Fontina & Prosciutto with Sage-Orange Vinaigrette Sage-Orange Vinaigrette      1/4 cup white wine vinegar 3 tablespoons chopped fresh sage leaves 1 garlic clove, chopped 2 teaspoons grated orange zest 1/4 teaspoons kosher salt 1/4 teaspoons freshly ground black pepper 1/2 cup olive oil Combine vinegar, sage, garlic orange zest, salt, and pepper in a blender and blend until smooth. With the motor running, slowly drizzle in the oil and blend until emulsified. Stuffed Chicken Breasts      4 (8 ounces each) boneless, skinless, chicken breast 4 slices (2 ounces) prosciutto 2 ounces fontina cheese, coarsely grated 4 fresh sage leaves 12 wooden toothpicks, soaked in water for 5 minutes 2 tablespoons olive oil 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper grilled orange wedges       Heat grill to high. Pound each chicken breast between sheets of wax paper or plastic wrap with a rolling pin or a mallet to 1/8-inch thickness. Lay each chicken breast out on a flat surface, and top each breast with a slice of prosciutto, some grated fontina cheese, and 1 sage leaf. Roll each breast up crosswise, and secure with a few toothpicks by threading them through the seam side of each breast. Brush chicken with olive oil and season with salt and pepper. Grill for 6-8 minutes, turning as needed, until golden brown on all sides and cooked through. Remove chicken to a platter and drizzle each breast with 2 tbsp. of the sage-orange vinaigrette, let rest 5 minutes. Garnish with grilled oranges wedges. Serve remaining vinaigrette on the side, if desired, or cover and refrigerate for up to 2 days. Yield: 4 servings