PREPARE THE CHICKEN
Slice each chicken breast into 2 pieces widthwise across the grain.
Rinse each chicken breast piece with cold water and place them between two pieces of plastic wrap. (Do not pat dry)
Use a meat pounder to pound each piece of chicken to about a 1/4 each thick.
Transfer the chicken breasts on a baking sheet placing them in a single layer.
Season each slice of chicken with salt, pepper and chili flakes on both sides.
Mix together the minced garlic and chopped sage then rub this over both sides of the chicken breasts.
Drizzle the lemon juice and the oil on both sides of the chicken breasts while rubbing the meat to coat all over.
Cover and refrigerate the chicken for 20 minutes.
Meanwhile, in a small frying pan heat about 1/4 cup of vegetable oil till hot and fry the sage leaves for about 5 seconds on each side. Take care not to brown them otherwise they will be bitter.
Transfer the fried sage leaves to a tray lined with paper towels till ready to use.
Reserve the oil to brush over the sliced buns and toast in the oven @ 350 degrees F for about 5 minutes.
While the breads are toasting, remove the chicken from the fridge.
Grease a ridged grill pan with oil and heat until hot.
Arrange the chicken breasts on the hot grill pan, taking care not to crowd the pan and grill for 1 to 2 minutes on each side. (this will depend on the size and thickness of the chicken slices)
Transfer the cooked chicken to a serving platter and repeat with the remaining slices.
Drizzle the grilled chicken with a little bit of extra virgin olive oil and start assembling the Panini.
Spread the panini halves with the artichoke pesto and top with a layer of lettuce, prosciutto and grilled chicken.
Place the top panini bun on and enjoy!