Chicken Saltimbocca

You know everyone is always seeking out new and different but easy and tasty recipes that incorporate boneless skinless chicken breasts.  They are a great summer ingredient because of their ability to carry almost any types of seasonings and flavors, they are lean and light and quite affordable.  While this particular chicken dish is certainly not new, it may be one that you have never prepared in your own kitchen, but I am confident it is destined to become a favorite.  After all, what could be better than a lovely chicken breast wrapped around salty prosciutto and creamy fresh mozzarella cheese all gently cooked in a delicate white wine sauce? Not much!    

Begin with a boneless skinless chicken breast placed between two pieces of parchment paper.  With a mallet or the back of a frying pan, gently pound out the chicken until it is an even 1/4 inch in thickness.  I happened to have some lovely creamy roasted garlic in olive oil which I drizzled over the top (entirely optional). Next, I draped the chicken breast with several immeasurably thin pieces of prosciutto and a few slices of fresh mozzarella cheese, fresh herbs (sage is commonly used, but I have quite a few basil plants, so I went with that), and salt and pepper.  Fold the the chicken in half and secured the edges with  few toothpicks to keep the cheese and prosciutto in place.  Pat each side with a light dusting of flour and place in a moderately hot pan with butter and olive oil.  Saute each side of the chicken for a just a minute until they are nicely browned.  Remove from heat and carefully pour in about 1/4 - 1/2 cup white wine and an equal amount of good chicken stock.  Continue cooking in the oven until the chicken is cooked through and the cheese had melted.  Remove the chicken from the pan and place the pan sauce back on the burner to reduce, if necessary.  Drizzle sauce over chicken prior to serving.