Whole sage leaves

1/4 cup olive oil
1/3 cup vegetable oil
2 bunches sage, leaves removed from stems, about 40
Kosher salt, to taste
4 chicken breast halves
Adobo seasoning
2 to 3 large leeks, diced, rinsed and drained
1/3 cup water

Preheat oven to 200 degrees
In a large saute pan, over high heat, add the oils. When hot, add the sage leaves and cook, stirring constantly about 1 minutes or until crispy. Remove leaves with a slotted spoon or tongs to an ovenproof, paper towel lined plate to drain. Keep warm in oven while cooking chicken.
Season the chicken with the Adobo on both sides. Add to the sage oil and cook 4 to 5 minutes on each side or until no longer pink. Transfer to a plate and keep warm in oven.
Add leeks and water to the pan and cook stirring occasionally until all the water has evaporated and the leeks start to brown, about 10 minutes. Remove from heat Season with salt and pepper, to taste.
To serve; place a small amount of braised leeks on the bottom of each of four dinner plates. Top with the sauteed chicken and finish with the fried sage leaves.

NOTE: You can also make this dish with boneless, skinless chicken thighs