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1 pound chicken cutlets
1 teaspoon dried sage
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil, divided
12 ounces small red potatoes, cut into 1/4-inch-thick rounds
1 (6-ounce) bag baby spinach
1 clove garlic, minced
6 thin slices prosciutto
4 ounces fontina cheese, shredded
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