Chicken Suitcases Perugina

• 8 (3 ounce) boneless skinless chicken breasts, thinned
• 8 slices prosciutto (very thin slices)
• 8 ounces mozzarella cheese, cut into 8 slices
• salt and pepper, to taste
• 1/4 cup all-purpose flour
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/2 cup marsala wine or 1/2 cup chicken broth
• 1 tablespoon lemon juice
• 2 tablespoons minced parsley
• toothpick

1. Pound chicken between plastic wrap to thin (about 1/8 inch thick).
2. Top each piece of chicken with a slice of prosciutto and a piece of cheese.
3. Fold the chicken over to completely enclose the prosciutto and cheese and secure with toothpicks.
4. Sprinkle both sides with salt and pepper.
5. Dredge chicken packages in flour.
6. Heat butter and oil in a large skillet and brown chicken packages on both sides until golden.
7. Transfer chicken to a plate.
8. Add the Marsala or broth to the skillet and stir to release the browned bits on the bottom of the pan.
9. Add lemon juice and parsley.
10. Increase heat and cook sauce for 1 minute until slightly thickened.
11. Remove toothpicks from chicken and return to skillet and heat through.
12. Serve.

chicken breasts, mozzarella cheese, salt, flour, butter, olive oil, marsala wine, lemon juice, parsley

Taken from www.food.com/recipe/chicken-suitcases-perugina-102359 (may not work)