Chicken-Prosciutto Pinwheels In Wine Sauce

• 6 boneless skinless chicken breast halves (6 ounces each)
• 6 thin slices prosciutto or deli ham
• 6 slices part-skim mozzarella cheese
• 2 large eggs, lightly beaten
• 1/2 cup Italian-style panko (Japanese) bread crumbs
• 1/2 cup butter, cubed
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• 3 cups Madeira wine

1. Pound chicken breasts with a meat mallet to 1/4-in. thickness; layer with prosciutto and mozzarella. Roll up chicken from a short side; secure with toothpicks.
2. Place eggs and bread crumbs in separate shallow bowls. Dip chicken in eggs, then roll in crumbs to coat. Cut each chicken breast crosswise into three slices; place in a greased 13x9-in. baking dish, cut side down. Refrigerate, covered, overnight.
3. Preheat oven to 350u0b0. Remove chicken from refrigerator; uncover and let stand while oven heats. In a small saucepan, heat butter over medium-high heat. Add shallot and garlic; cook and stir until tender, 1-2 minutes. Add wine. Bring to a boil; cook until liquid is reduced to 1-1/2 cups. Pour over chicken.
4. Bake, uncovered, until a thermometer reads 165u0b0, 30-35 minutes. Discard toothpicks before serving.

chicken, deli ham, mozzarella cheese, eggs, italianstyle panko, butter, shallot, garlic, madeira wine

Taken from www.tasteofhome.com/recipes/chicken-prosciutto-pinwheels-in-wine-sauce/ (may not work)