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Italian Stuffed Chicken Breasts
6 boneless chicken breasts with skin
1/4 pound prosciutto
2 ounces fontina cheese
2 tablespoons parmesan cheese
6 sage leaves
1 tablespoon oil
1 cup Marsala Wine
1 cup chicken broth
1/4 cup heavy whipping cream
salt & 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. Serve chicken with
sauce. Remove chicken and stir cream into sauce to warm. Pour over chicken.
AUTHOR: Gale
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