Italian Stuffed Chicken Breast
6 boneless chicken breasts with skin
1/4 lb. prosciutto
6 oz. fontina cheese
2 T. parmesan cheese
6 sage leaves
1 T. oil
1 C. Marsala wine
1 C. chicken broth
1/4 C. heavy whipping cream
salt and pepper to taste
Pound chicken breast thin. On each piece of chicken lay a piece of prosciutto,
fontina cheese, some parmesan, and a sage leaf. Fold sides of chicken and roll.
Secure with a toothpick or skewer. Season chicken.
In a saucepan on high heat, brown both sides of chicken rolls in oil. Add wine
and broth, cover and lower heat until finished cooking. Remove chicken and stir
cream into sauce to warm. Pour over chicken.