Serves: 6
Total Calories: 427

6 boneless skinless chicken breast halves
6 slices prosciutto
6 tablespoons Parmesan cheese, (or 6 slices fontina cheese)
3 fresh sage leaves
1 cup flour
1 cup milk
3 tablespoons butter
1 1/2 tablespoons olive oil
1 tablespoon chicken bouillon
1 cup dry white wine (may substitute with chicken broth)
salt & pepper to taste
1/2 cup whipping cream

With a meat mallet, pound chicken breasts to about an even 1/2 inch thick. Place 1 slice prosciutto, 1 Tablespoon Parmesan cheese, and half of a sage leaf on rough side of each chicken breast. Roll up chicken breasts and secure with wooden toothpicks. Place flour in one bowl and milk in another bowl. Dip chicken breasts in milk, then roll in flour to coat. Melt butter with oil in a large skillet. When butter foams, add chicken breasts. Cook over medium heat, turning until golden color on all sides. Add bouillon, salt and pepper, and 1/2 cup wine (or broth) to skillet with chicken breasts. When liquid is reduced by half, add remaining wine (or broth). Cover skillet, reduce heat and simmer for 15 to 20 minutes longer turning chicken occasionally. Cook until chicken is tender. Set chicken on a platter. Increase heat on skillet and add whipping cream. Stir cream, dissolving meat and juices that are attached to bottom of skillet. Taste and season then spoon over chicken. Serve immediately. Makes 6 servings.

Nutritional Facts:

Serves: 6
Total Calories: 427
Calories from Fat: 213

More Recipes from the Cook'n Italian Cookbook:
Baked Chicken
Baked Rigatoni with Meat Sauce
Chicken Fettucine
Grilled Chicken Pasta Toss
Herb Roasted Pork
Honey-Orange Pork Chops
Italian Chicken
Italian Meat Loaf with Roasted Pepper
Mama B's Lasagne
Roast Beef
Stuffed Chicken Breasts
Stuffed Pork Chops