Chicken Romana

Submitted by BeccaB3c

""A Taste of Italy" that I can't wait to try! I found it in the April 2005 issue of Midwest Living."

 

• Ready In: 55mins
• Ingredients: 13
• Serves: 4

ingredients

• 4 boneless skinless chicken breast halves (about 1 1/4 pounds total)
• 12 fresh sage leaves
• 2 ounces prosciutto, in 4 thin slices
• 1⁄2 cup seasoned dry bread crumb
• 1⁄4 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1⁄2 cup shredded mozzarella cheese
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup beef broth
• 1⁄4 cup dry white wine or 2 tablespoons lemon juice
• 1 teaspoon snipped fresh sage or 1/2 teaspoon ground sage
• salt & fresh ground pepper (optional)

directions

1. Place a chicken breast half between 2 pieces of plastic wrap.
2. Using a flat side of a meat mallet, pound chicken lightly to an even 1/4 inch thickness, then remove plastic wrap.
3. Place 3 sage leaves on chicken and top with a slice of prosciutto; return plastic wrap.
4. Lightly pound prosciutto into chicken, then remove plastic wrap.
5. Repeat with remaining chicken, sage leaves and prosciutto.
6. Place bread crumbs and 1/2 teaspoon pepper in a shallow dish.
7. Brush chicken with oil.
8. Dip chicken in crumb mixture to coat, and place in a greast 15 x 10 x 1-inch baking pan, prosciutto side up.
9. Bake chicken in a 375 degree oven 10 minutes.
10. Sprinkle with the mozzarella and Parmesan, and bake 5 minutes or until chicken is no longer pink and cheese melts.
11. For sauce: In a small saucepan, melt butter; stir in flour.
12. Add the broth, the wine or lemon juice, and the sage.
13. Cook and stir until bubbly, then cook and stir 1 minute more.
14. Season with salt and black pepper, if you like.
15. Serve sauce over chicken.