Chicken Prosciutto
4 chicken breasts,
boned, skinless
4 small slices Swiss cheese (cut to fit the
breast)
4 thin slices prosciutto
Flour
3/4 cup wine
1 1/2 cups cream
2 teaspoons
soy sauce
3 tablespoons Romano cheese
1/2
cup (1 stick) butter
Pound chicken breast with mallet until evenly flat. Place cheese and ham on the
flattened chicken and roll chicken. Melt butter in sauté pan. Lightly dust
chicken in flour. Sauté chicken, seam-side down, four minutes on each side until
brown. Drain butter. Remove chicken. Deglaze pan with wine. Reduce wine by half.
Add the chicken breasts back to pan, heavy cream and soy sauce. Sprinkle with
Romano. Garnish with parsley.
Serve with mashed potatoes, fettuccine Alfredo or baked potatoes.
