Everyone enjoys this simple meal. I like to serve it with thin spaghetti tossed with a lemon butter sauce and sliced tomatoes with a drizzle of balsamic glaze.
2 boneless chicken breasts, 6-8 oz. each
2 oz. provolone cheese, cut into two sticks
4-6 slices prosciutto, (6 if the breasts are larger)
1 T olive oil
2 T unsalted butter, divided
2 T shallots, minced
1/4 cup dry white wine
1 T minced fresh sage leaves
Preheat oven to 400 degrees F.
Cut a slit in each chicken breast being careful not to slice all the way through. Place cheese inside and wrap snugly in overlapping slices of prosciutto.
Sauté chicken in oil and butter in a nonstick skillet over medium-high heat. Cook, turning to brown on all sides, about 8 minutes. Place chicken on a rack set on a baking sheet and place in oven for about 10-15 minutes or until done. Remove from oven and let rest for 5 minutes before serving.
While the chicken is resting, sauté shallots for the sauce in remaining
1 T butter over medium-high heat using the same skillet the chicken was cooked in. Cook the shallots until they are soft, about 2 minutes. Combine wine broth and lemon juice and pour in pan to deglaze. Simmer until reduced by half, about 5 minutes. Finish sauce by adding butter and sage off heat.