Chicken Romana

• 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)

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.

chicken breast halves, sage, thin slices, bread, ground black pepper, olive oil, mozzarella cheese, butter, flour, beef broth, white wine, fresh sage, salt

Taken from www.food.com/recipe/chicken-romana-120715 (may not work)