Ingredients:
- 4 boneless chicken breasts, butterflied
- 1/4 pound prosciutto, thinly sliced
- 4 large basil leaves
- All-purpose flour
- Salt and pepper
- 1/4 cup olive oil
- 2 tablespoons butter
- 1/2 cup white wine
To Make:
Divide the prosciutto into four portions. Stuff each chicken breast with a basil leaf and a portion of the prosciutto. Fold the chicken breast together and press firmly
Place about 1 cup of flour in a shallow dish and season with salt and pepper. Dredge each piece of chicken and set aside
Heat the oil and butter over medium heat then add the chicken, cooking about 5 minutes per side, or until done.
De-glaze the pan with the wine and use the sauce to top the chicken. Serves 6