Chicken Rollatini

• 6 halves boneless chicken breasts
• salt and pepper
• 6 thin slices ham
• 6 thin slices Fontina or Muenster cheese
• 6 fresh leaves sage or 1/2 tsp. dried sage
• 1/4 c. flour
• 1 Tbsp. olive oil
• 1 Tbsp. butter
• 1/4 c. chicken broth
• 1/4 c. white wine
• 1/3 c. heavy cream

1. Pound each chicken breast to 1/4-inch thickness.
2. Sprinkle with salt and pepper.
3. Put a slice of ham on the top of each breast along with cheese and sage.
4. Roll up each breast and secure with wooden toothpicks.
5. Roll in flour, dusting off excess.
6. Heat oil and butter in 10-inch skillet over moderate heat.
7. Add chicken and fry 5 minutes, turning once, until brown.
8. Cover pan and simmer 10 to 15 minutes over low heat until chicken is tender.
9. Transfer to platter and cover to keep warm.
10. Remove any cheese from skillet. Add broth and wine to skillet and boil 3 minutes over high heat, stirring constantly, until syrupy.
11. Stir in cream and boil 1 minute.
12. Pour over chicken.
13. Makes 4 to 6 servings.

chicken breasts, salt, thin slices ham, thin, fresh leaves sage, flour, olive oil, butter, chicken broth, white wine, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1053464 (may not work)