STUFFED CHICKEN BREASTS

I am having a very difficult time finding the right place to publish my book.  Most companies want too high a dollar amount to print it the way I would like and which would put it out of reach for the consumer.  But I am diligent and I will come up with some way to get it printed.  So hang in there my faithful followers.  I Will get this book together soon.

Today, a delicious recipe for Stuffed Chicken Breast, that is quick and easy and oh so tasty!  My Mom used to make this dish for us a lot.  She served it with either rice or fettuccine.

STUFFED CHICKEN BREAST

4 whole skinless, boneless chicken breasts
4 thin slices of prosciutto
4 slices of fontina cheese (she used Fontinella but it is hard to find)
8 sage leaves
2 to 3 eggs beaten
Flour
Olive oil and butter
1 1/2 cups white wine
3/4 cup whipping cream
Salt and pepper

Lay the breast open and flat.  Put one slice of prosciutto, one slice of fontina and two sage leaves on each.  Roll them and secure with 2 toothpicks or tie with butchers string at both ends. Salt and pepper on both sides.  Dip each breast into the beaten egg and then into the flour.  Put about 2 to 3 tablespoons of olive oil and 3 tablespoons of butter into the skillet.  When the butter begins to foam, add the breasts and cook over medium heat until nicely browned.  Add half of the wine.  When it begins to reduce add the other half of the wine, cover the skillet and cook over low heat for about 20 minutes until the chicken is tender.  Turn once or twice while cooking.  Don't let the chicken dry out.  Add a little wine if you see that it is getting too dry.  Remove the chicken from the skillet and arrange on a platter of cooked rice or fettuccine or just by itself.  Add the cream to the skillet and deglaze the pan stirring until all the tasty bits are dissolved.  Pour over the chicken.  Delicious!  (in any language!)

Thanks for stopping in today
Ciao
Grayce