Chicken Saltimbocca

• 2 oz. thinly-sliced prosciutto
• 2 oz. Gorgonzola cheese
• 4 medium boneless, skinless chicken breasts
• 2 tsp. olive oil
• 1/2 c. dry white wine
• 1 tbsp. fresh lemon juice
• 1 bag mixed baby greens

1. On large cutting board or cookie sheet, lay prosciutto slices in single layer with short sides facing you.
2. Evenly divide Gorgonzola and place in center of prosciutto slices.
3. Place 1 chicken breast crosswise on each Gorgonzola pile.
4. Wrap each chicken breast with prosciutto, pressing firmly to encase Gorgonzola; secure with toothpick if necessary.
5. (Prosciutto will not completely cover chicken.)
6. In 12-inch skillet, heat oil on medium until hot.
7. Add wrapped chicken, Gorgonzola side down, and cook 12 to 15 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once.
8. Transfer wrapped chicken breasts to platter; cover with foil to keep warm.
9. To same skillet, add wine and lemon juice and heat to boiling on medium-high; boil 2 minutes to reduce sauce by half, stirring occasionally and scraping up any browned bits.
10. Remove skillet from heat.
11. Place greens in large bowl and toss with sauce.
12. Arrange greens on dinner plates and top with chicken.

gorgonzola cheese, chicken breasts, olive oil, white wine, lemon juice, baby greens

Taken from www.delish.com/recipefinder/chicken-saltimbocca-recipe (may not work)